Avocado, Grapefruit And Curly Endive Salad With Citrus Dressing Recipe

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   VEGAN

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   For this salad, use only the tender whitish inner leaves of curly endive, that are less bitter tasting, and save the outer green leaves for cooking greens.

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   In small nonreactive bowl, mix shallot, vinegar, 1 Tbsp.

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   each lemon and orange juice and healthy pinch of salt.

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   Set aside.

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   Cut away grapefruit peel, then all the white pith and the membrane around the grapefruit flesh.

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   Then cut sections free, carefully slicing along membranes.

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   Grate lemon and orange peel to make about 1/4 tsp.

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   zest each.

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    To assemble salad, whisk oil into shallot mix.

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    Add in lemon and orange zest.

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    Adjust flavor by adding more oil or possibly lemon juice if needed.

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    Cut avocados in half lengthwise; remove pits.

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    Using sharp knife, cut avocados into lengthwise slices about the same size as grapefruit sections, keeping skin on.

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    Scoop out avocado slices with large spoon.

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    Toss endive and grapefruit sections in bowl with about 1/2 c. dressing.

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    Taste salad; add in more salt if necessary.

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    Arrange salad on platter or possibly individual dishes.

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    Distribute avocado slices alongside endive and grapefruit.

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    Season with healthy pinch of salt and drizzle with more dressing if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.