ENDIVE, AVOCADO, AND RED GRAPEFRUIT SALAD
Red grapefruit is the red jewel of this endive salad, imparting rosy color and a bright, zesty taste.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
- Whisk together vinegar, honey, sour cream, salt, and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified.
- Halve endives lengthwise, and core; cut leaves into 1-inch-thick pieces. Toss with three-quarters of the dressing. Cut avocado into 1/4-inch-thick slices. Divide endive and avocado among four plates. Drizzle each serving with one-quarter of the remaining dressing. Divide grapefruit segments among plates.
ENDIVE, AVOCADO AND RED GRAPEFRUIT SALAD
A healthy salad from Martha Stewart. Perfect for those winter months! It is so pretty with the pink and the green!!! I thought the endive was sort of bitter, but everyone else loved it. The dressing was awesome.
Provided by januarybride
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
- Whisk together vinegar, honey, sour cream, salt, and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified.
- Halve endives lengthwise, and core; cut leaves into 1-inch-thick pieces. Toss with three-quarters of the dressing. Cut avocado into 1/4-inch-thick slices. Divide endive and avocado among four plates. Drizzle each serving with one-quarter of the remaining dressing. Divide grapefruit segments among plates.
Nutrition Facts : Calories 279.4, Fat 13.6, SaturatedFat 2.3, Cholesterol 2.2, Sodium 191.6, Carbohydrate 38.6, Fiber 20.8, Sugar 14.2, Protein 8.4
ENDIVE AND AVOCADO SALAD
Steps:
- Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
- Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.
AVOCADO AND GRAPEFRUIT SALAD
Provided by Ina Garten
Time 10m
Yield 4 to 6 sevrings
Number Of Ingredients 7
Steps:
- Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
- Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
- Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.
AVOCADO AND ENDIVE SALAD
Provided by Pierre Franey
Categories easy, lunch, quick, salads and dressings
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Trim off the bottoms of the endive. Cut them in 2-inch lengths. Drop them in cold water and drain well.
- In a salad bowl, blend the lemon juice, mustard, vinegar, oil, salt and pepper with a wire whisk until smooth. Set aside.
- When ready to serve, peel the avocado and slice it in half. Discard the pit and cut the avocado lengthwise into slices 1/2 inch thick.
- Add the endive and avocado to the salad bowl and toss. Serve on chilled salad plates.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 193 milligrams, Sugar 0 grams, TransFat 0 grams
ENDIVE, AVOCADO, AND RED GRAPEFRUIT SALAD
Steps:
- Using a sharp knife, slice off both ends of each grapefruit. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith. Working over a bowl to catch the juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
- In a small bowl, whisk together vinegar, honey, yogurt, 1/8 teaspoon salt, and 3 tablespoons grapefruit juice. Season with pepper. Whisk in oil until emulsified.
- Halve endive lengthwise, and cut out core; cut leaves into 1-inch pieces. Toss with three-quarters of the dressing.
- Cut avocado in half lengthwise, and remove pit. Peel and slice avocado into 1/4-inch wedges. Divide endive and avocado among four plates. Drizzle servings with remaining dressing, dividing evenly. Divide grapefruit segments among plates, and serve immediately.
- nutrition information
- (Per Serving)
- Calories: 202
- Saturated Fat: 1.9g
- Unsaturated Fat: 10.4g
- Cholesterol: 3mg
- Carbohydrates: 23g
- Protein: 2.4g
- Sodium: 70mg
- Fiber: 6.6g
AVOCADO AND GRAPEFRUIT SALAD
This simple colorful salad is easy to make. We eat a lot of grapefruit so I was happy to come up with this pleasing combination. The honey in the dressing enhances the taste of both fruits.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place lettuce on two salad plates. Section the grapefruit over a bowl to reserve juice. Arrange grapefruit sections and avocado slices on lettuce. , In a small bowl, whisk the oil, vinegar, honey, salt and 1-1/2 teaspoons reserved grapefruit juice. Drizzle over salads; serve immediately.
Nutrition Facts : Calories 256 calories, Fat 20g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 7g fiber), Protein 3g protein.
AVOCADO AND GRAPEFRUIT SALAD
A tangy and refreshing grapefruit salad with beautiful color combination. Adapted from Barefoot Contessa.
Provided by purplerose
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- Combine lemon juice, Dijon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Slowly whisk in olive oil until vinaigrette is emulsified.
- Cut avocados in half, remove pits, and carefully peel off skin. Cut each half into 4 thick slices. Toss in vinaigrette to prevent them from turning brown.
- Peel grapefruit skin and all the white pith with a large, sharp knife. Cut between membranes to release the grapefruit segments.
- Arrange avocado slices evenly around the edge of a large platter, then arrange grapefruit segments in the center. Spoon vinaigrette over top, then sprinkle with more salt and pepper.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 14.9 g, Fat 27 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 676 mg, Sugar 9.6 g
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