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Based on what is available, any fresh herb would be great!
Remove kale from stems and chop into small pieces. Squeeze juice of half of the lemon on the kale. Drizzle with Fustini's Single Varietal olive oil and add salt. Massage the kale leaves to coat. Set aside.
Chop avocado and supreme grapefruit into bite-size pieces and add to salad. Add chiffonade mint and dill. Juice the second half of the lemon over salad with another drizzle of olive oil. Salt to taste. Garnish with shaved Parmesan.
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