Endive, Avocado and Grapefruit Salad
  • 1 ruby grapefruit
  • 2tablespoons unrefined avocado oil
  • 1tablespoon blackberry or raspberry fruit spread or preserves
  • ½tablespoon minced shallot
  • 1 large, ripe, firm avocado, peeled and diced small
  • 1cup (packed) baby arugula leaves, chopped
  • ¼cup toasted macadamia nutsfinely chopped
  • 2 large heads Belgian endive, leaves separatedabout 16 leaves
  1. Grate 1 teaspoon zest from grapefruit skin; set zest aside. Using a sharp knife, cut off peel and white pith from grapefruit. Holding over a bowl to catch juice, cut segments away from membranes and transfer them to a plate. Once all segments are removed, squeeze juice from membranes into bowl. Chop grapefruit segments into small chunks and set aside.
  2. In a blender, combine 1½ tablespoons grapefruit juice with reserved zest, avocado oil, preserves and shallot. Purée until smooth. Season with salt and pepper.
  3. In a separate bowl, combine chopped grapefruit, avocado, arugula and macadamia nuts; toss with grapefruit vinaigrette. Spoon mixture into endive leaves and serve immediately.
Recipe Notes
Nutrition Facts
Endive, Avocado and Grapefruit Salad
Amount Per Serving
Calories 92 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 8mg 0%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 92 cal, 8g fat (6g mono, 1g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 2g fiber, 8mg sodium