|The redder, the better|
|It may look a little alien right now, but sliced up it's beautiful|
|Like jewels on crushed velvet|
1 ruby red grapefruit
2 blood oranges
1 prickly pear
1 head Tuscan kale
For the lemon agave vinaigrette:
2 tsp Dijon mustard
1 tbs raw agave syrup
4 tbs extra virgin olive oil
Juice of 1 lemon
Sea salt and freshly cracked black pepper, to taste
Slice the ends from the grapefruit, then run your knife along the sides, slicing ribbons of peel and pith away from the glistening segments within. Then slip the blade between the membranes to free each slice.
|Ready to roll|
|Inconvenient truth: the word "avocado" comes from a Nahuatl word for "testicle." Cannot be unseen.|
Chiffonade the kale by bundling the leaves and slicing crosswise to form thin ribbons. The thicker end of the stem can be tough and woody, so either stop well clear of it or make two quick slices in each leaf to remove the rib.
|Raw agave syrup has a full, rich, smoky sweetness|
|Dress to impress|
Toss the kale with the dressing and portion onto plates, topping with sliced fruit. Serves 4 as a side, 2 as a meal.