Endive, Avocado, and Red Grapefruit Salad

1. 1

   Using a sharp knife, slice off both ends of each grapefruit.

2. 2

   Carefully slice downward following the curve of the fruit to remove rind and bitter white pith.

3. 3

   Working over a bowl to catch the juices, cut segments from membranes, letting them fall into bowl.

4. 4

   Squeeze the remaining juice from membranes into bowl.

5. 5

   In a small bowl, whisk together vinegar, honey, yogurt, 1/8 teaspoon salt, and 3 tablespoons grapefruit juice.

6. 6

   Season with pepper.

7. 7

   Whisk in oil until emulsified.

8. 8

   Halve endive lengthwise, and cut out core; cut leaves into 1-inch pieces.

9. 9

   Toss with three-quarters of the dressing.

10. 10

    Cut avocado in half lengthwise, and remove pit.

11. 11

    Peel and slice avocado into 1/4-inch wedges.

12. 12

    Divide endive and avocado among four plates.

13. 13

    Drizzle servings with remaining dressing, dividing evenly.

14. 14

    Divide grapefruit segments among plates, and serve immediately.

15. 15

    (Per Serving)

16. 16

    Calories: 202

17. 17

    Saturated Fat: 1.9g

18. 18

    Unsaturated Fat: 10.4g

19. 19

    Cholesterol: 3mg

20. 20

    Carbohydrates: 23g

21. 21

    Protein: 2.4g

22. 22

    Sodium: 70mg

23. 23

    Fiber: 6.6g

* Per serving · 4 servings · Values may vary.

No additional tips available.