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Kale and Grapefruit Salad

Prep Time:45 Minutes
Cook Time:45 Minutes

Nutritional Information

This winter salad is crisp and refreshing!


  • 1 pink grapefruit
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 6 cups thinly sliced kale, center ribs and stems removed
  • 1 avocado, halved, pitted, sliced into 1/2-inch wedges
  • basic brine, see recipe
  • 12 ounces mahi mahi
  • alder wood, for smoking


  • 1. Brine the fish for 30 minutes. Remove from the brine and rub with the dizzy pig rub.
  • 2. Using a sharp knife, cut peel and white pith from grapefruit; discard. Working over a small bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another small bowl; add any accumulated juices from bowl with segments (there should be about 1/4 cup juice total). Whisk oil into juice and season to taste with salt and pepper.
  • 3. Preheat the EGG to 250º using indirect heat and smoking wood. Smoke the fish until it begins to flake, about 30-45 minutes. Let the fish rest for a few minutes before slicing.
  • 4. Place kale in a large bowl and drizzle 3 Tbsp. dressing over. Toss to combine and let stand for 10 minutes while kale wilts slightly. Toss once more, then arrange grapefruit segments and avocado slices over kale. Drizzle with remaining dressing, top with fish and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828