* 1 head of California endive (I used red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1
pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2
tablespoons of the juice that drains off when segmenting the
grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2
tablespoons of finely chopped red onion * 2
tablespoons avocado oil or olive oil, plus more to taste * freshly ground black pepper