Cut and peel the white pith from the grapefruits. Cut the segments out of the membrane and set aside. Squeeze the membranes into a small bowl and collect any juice drippings. Whisk in the olive oil, and season to taste with salt and pepper.
Place the kale in a large bowl and drizzle some of the dressing over the top. Massage the dressing into the kale to help soften the kale. Set aside.
Cut the avocado, take out the pit and remove the peel. Slice the avocado and squeeze the lemon over the avocado to keep it from browning.
Place the grapefruit segments and avocado slices over the kale. Sprinkle with red onion and parsley. Drizzle with more dressing, top with coarse sea salt and serve.
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