Ingredients
- 1 unit ruby grapefruit
- 2 tablespoons unrefined avacado oil
- 1 tablespoon blackberry or raspberry fruit spread or preserves
- 1/2 tablespoon minced shallot
- 1 large, ripe, firm avocado, peeled and diced small
- 1 cup (packed) baby arugula leaves, chopped
- 2 large heads Belgian endive, leaves seperated (about 16 leaves)
- 1/4 cup finely chopped toasted macadamia nuts
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.
Directions
- 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 1 1/2 tablespoons grapefruit juice with reserved zest, avocado oil, preserves, and shallot. Purée until smooth. Season with salt and pepper.
PER SERVING: 92 cal, 8g fat (6g mono, 1g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 2g fiber, 8mg sodium
