Grapefruit and Hearts of Palm Salad

Serves 6 

2 tablespoons canola oil
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 tablespoon canola mayonnaise
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
4 cups baby kale
1 1/2 cups ruby red grapefruit sections (about 2 large grapefruit)
1/2 cup thinly sliced red onion
2 (14-ounce) cans hearts of palm, rinsed, drained, and cut diagonally into 1/4-inch slices
1 small red chile, seeded and thinly sliced
1 ripe peeled avocado, cut into thin wedges


1. Combine first 6 ingredients in a small bowl; stir with a whisk until smooth.

2. Place 2/3 cup kale on each of 6 plates. Arrange grapefruit sections, onion, hearts of palm, chile, and avocado evenly over kale. Drizzle with dressing.