Ingredients for 4 servings

¼ cup fresh lemon juice
¼ teaspoon black pepper
½ cup fat-free plain yogurt
½ small red onion, thinly sliced, divided
½ teaspoon kosher salt
1 ounce toasted hazelnuts, chopped (1/3 cup)
2 pink grapefruit
2 tablespoons extra-virgin olive oil
8 ounces lacinato kale, very thinly sliced, or baby kale leaves

Directions

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

Toss in kale. Top with remaining onion, grapefruit, and hazelnuts.