Delicious Living
  • 1 ruby grapefruit
  • 2 tablespoons unrefined avocado oil
  • 1 tablespoon blackberry or raspberry fruit spread or preserves
  • ½ tablespoon minced shallot
  • 1 large, ripe, firm avocado, peeled and diced small
  • 1 cup (packed) baby arugula leaves, chopped
  • ¼ cup toasted macadamia nuts (finely chopped)
  • 2 large heads Belgian endive, leaves separated (about 16 leaves)

Endive, Avocado and Grapefruit Salad

Lisa Turner | Delicious Living
  • Serves: 8 people
  • Calories per serving: 92

Avocado oil has a light, clean flavor and abundant monounsaturated fats; it’s a great choice when the taste of olive oil would overwhelm. It also has an extremely high smoke point, making it a good candidate for high-heat cooking. This fresh appetizer uses macadamia nuts, but if they’re pricey or hard to find, substitute cashews or walnuts.

  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.

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

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