Raw Kale, Grapefruit, and Toasted Hazelnut Salad

Ingredients

• 8 ounces baby kale leaves very thinly sliced
• 0.3 teaspoon pepper black
• 0.5 cup yogurt plain fat-free
• 2  pink grapefruit 
• 0.3 cup hazelnuts toasted chopped
• 0.5 teaspoon kosher salt 
• 0.3 cup juice of lemon fresh
• 2 tablespoons olive oil extra-virgin
• 0.5 small onion red divided thinly sliced

Equipment

• bowl
• whisk

Directions

1. Peel and segment grapefruit; reserve 3 TBSP juice in a large bowl. Mince 2 rings onion.
2. Add to grapefruit juice, with lemon juice, yogurt, oil, salt, and pepper.
3. Whisk until well mixed.
4. Toss in kale. Top with remaining onion, grapefruit, and hazelnuts.