How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Summer House Salad: Escarole With Avocado And Grapefruit?

You need 9 ingredients. The key ingredients include: 1 head escarole, washed and torn into bite-sized pieces, 1/2 cup flat leaf parsley, chopped, 1 ripe grapefruit, peeled, pith removed, fruit cut into membrane-free segments, 1 ripe avocado, peeled, pitted, and chopped, and more.

Is Summer House Salad: Escarole With Avocado And Grapefruit suitable as salads?

Yes, Summer House Salad: Escarole With Avocado And Grapefruit falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Summer House Salad: Escarole With Avocado And Grapefruit?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer House Salad: Escarole With Avocado And Grapefruit Recipe

Name: Summer House Salad: Escarole With Avocado And Grapefruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head escarole, washed and torn into bite-sized pieces; 1/2 cup flat leaf parsley, chopped; 1 ripe grapefruit, peeled, pith removed, fruit cut into membrane-free segments; 1 ripe avocado, peeled, pitted, and chopped; 3 tablespoons fresh lemon juice; 1 clove garlic, finely chopped; 1 teaspoon Dijon mustard; 1/2 cup extra virgin olive oil; salt and freshly ground black pepper to taste

Summer House Salad: Escarole With Avocado And Grapefruit – a delicious recipe with head, flat leaf parsley, avocado, lemon juice, clove garlic, mustard. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 head escarole, washed and torn into bite-sized pieces
1/2 cup flat leaf parsley, chopped
1 ripe grapefruit, peeled, pith removed, fruit cut into membrane-free segments
1 ripe avocado, peeled, pitted, and chopped
3 tablespoons fresh lemon juice
1 clove garlic, finely chopped
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
salt and freshly ground black pepper to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
297 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Cranberry Salad 3
Hot Potato Salad
Peach Salad
Hot Potato Salad

Summer House Salad: Escarole With Avocado And Grapefruit

How did you like this recipe?

Frequently Asked Questions