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.
Endive, Avocado and Grapefruit Salad
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Ingredients
- 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
Instructions
- 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.
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
