Grapefruit Avocado Salad with Pepitas and Creamy Tahini Dressing

This vibrant kale salad is full of texture, flavor, and nutrients to help you feel refreshed and satisfied.

Meet the Healthy Girl Reset Salad: Grapefruit Avocado Salad with Pepitas and Tahini Dressing.

Every ingredient in the salad and dressing was chosen to support digestion and keep you feeling full longer.

Grapefruit and lemon add vitamin C and brightness, pepitas bring healthy fats, avocado supports gentle detoxification, and leafy greens provide a wealth of vitamins and fiber.

For staying power, I usually add a protein—shredded chicken is easy, but shrimp, salmon, steak, tofu, or beans all work well.

When you want a fresh reset, this salad delivers. The spiced pepitas are addictive, and the lemon-tahini dressing ties everything together. Enjoy!

Ingredients for Grapefruit Avocado Salad

These ingredients were selected for nourishment and flavor. If you’re missing something, feel free to swap or omit—make the recipe your own.

• Pepitas (pumpkin seeds): Rich in antioxidants and omega fatty acids.
• Spices: Paprika, cumin, and garlic powder give the pepitas warmth and depth.
• Nutritional yeast: Adds a cheesy, savory note and some B vitamins—great for plant-based flavor.

• Apple cider vinegar & lemon: Two bright acids that balance the hearty greens.
• Tahini: Makes the dressing silky with a nutty flavor.
• Shiro miso (white miso): Optional for gentle umami without overpowering the dressing.
• Honey: A touch of sweetness to round the dressing.

• Kale and butter lettuce: A mix for texture—massage the kale to improve tenderness and digestibility.
• Protein: Shredded rotisserie chicken is convenient, but use any cooked protein you prefer.
• Grapefruit: Bright, vitamin C–rich segments add freshness.
• Avocado: Add just before serving if making ahead to prevent browning.
• Hemp seeds: A protein-rich sprinkle—three tablespoons provide nearly 10 grams of protein.

How to Make Grapefruit Avocado Salad

Make the Spiced Pepitas

Preheat the oven to 350°F.

In a small bowl, toss pepitas with avocado oil, paprika, cumin, garlic powder, nutritional yeast, salt, and pepper until evenly coated.

Spread the pepitas on a parchment-lined baking sheet and roast for about 12 minutes, watching closely so they don’t burn.

Make the Dressing

While the pepitas roast, whisk together olive oil, apple cider vinegar, tahini, lemon juice, optional shiro miso, honey, salt, and pepper in a small jar or bowl until smooth.

Make the Salad

Place shredded kale in a large serving bowl, drizzle with a little olive oil, and massage the leaves with your hands until they soften and lose some resistance.

Add butter lettuce, your cooked protein, grapefruit pieces, avocado, and hemp seeds. Toss with the dressing, sprinkle on the spiced pepitas, and serve.

More Kale Salad Recipes to Try:

• Warm Winter Harvest Salad with Roasted Shallot Dressing
• Crispy Chicken Caesar Salad with Cashew Dressing
• Crispy Wild Rice Harvest Salad