This colorful and super flavorful salad from Cooking Light magazine is a wonderful way to enjoy the seasons offering of fresh citrus.  Not only is this salad chock full of good-for-you ingredients but it is a lovely mixture of flavors and textures which I love.  The recipe calls for baby kale as the base of the salad, but feel free to use arugula like I did instead.  Peppery arugula topped with tart grapefruit segments, creamy avocado slices, spicy red chile, tangy red onion and tender hearts of palm.  I made a quick grapefruit vinaigrette as opposed to the creamy dressing mentioned in the recipe itself, but whichever dressing you decide on, this is a unique salad with a tropical feel, that imparts quite an array of tastes into one plate.

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/grapefruit-hearts-palm-salad-50400000132757/)

Tagged: Arugula, avocado, baby kale, citrus vinaigrette, grapefruit, hearts of palm, red chili, red onion, Salad, side salad, vegetarian