Citrus & Kale Salad with Green Goddess Dressing

1/4cup packed fresh tarragon leaves
1/4 cup sour cream
2 tablespoons coarsely chopped fresh chives
2 tablespoons mayonnaise
2 tablespoons whole milk
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium grapefruit
1 medium orange
1 avocado, peeled, pitted and chopped
1 container (5 ounces) baby kale
cup sliced almonds, toasted

1. In blender, purée tarragon, sour cream, chives, mayonnaise, milk, lemon juice, salt and pepper until herbs are finely chopped. Makes about 6 tablespoons.

2. Slice off ends of grapefruit and orange; place cut side down on cutting board. With paring knife, slice down sides of fruits to remove skin and white pith. Working with 1 fruit at a time, hold fruit over small bowl and gently cut along sides of membranes to release each segment.

3. In large bowl, toss kale, avocado, almonds and dressing.

4. Serve kale mixture topped with grapefruit and orange segments. Makes about 4 cups.

Approximate nutritional values per serving (1 cup):
280 Calories, 21g Fat, (4g Saturated), 14mg Cholesterol,
240mg Sodium, 18g Carbohydrates, 8g Fiber, 6g Protein

Chef Tip:
To toast almonds: In large skillet, cook almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer
to plate to cool.