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.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.

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