Endive, Avocado, and Grapefruit SaladLisa 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.
- 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.
- In a blender, combine 1½ tablespoons grapefruit juice with reserved zest, avocado oil, preserves and shallot. Purée until smooth. Season with salt and pepper.
- 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