Endive Avocado And Red Grapefruit Salad Food

ENDIVE, AVOCADO, AND RED GRAPEFRUIT SALAD

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.

GRAPEFRUIT AVOCADO SALAD

Steps:

• In a small bowl, whisk the first seven ingredients. On four salad plates, arrange the lettuce, grapefruit, onion, and avocado. Drizzle with dressing.

ENDIVE, AVOCADO AND RED GRAPEFRUIT SALAD

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.

AVOCADO AND GRAPEFRUIT SALAD

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.

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.

YELLOW GRAPEFRUIT, AVOCADO AND FENNEL SALAD

Steps:

• Prepare dressing by combining ingredients in a non-reactive bowl. Season with salt and pepper and set aside to marinate.
• Cut the grapefruit up into bite-size segments and remove seeds. In a bowl, gently toss the arugula and romaine lettuce together.
• After cutting up the avocado, drizzle the slices with orange or lemon juice to halt browning.
• On individual salad plates, divide the greens.
• Arrange the grapefruit segments, avocado and fennel slices equally among each salad plate.
• Lightly drizzle each serving with salad dressing. Garnish with a little bit of freshly ground black pepper.
• Serve the remaining salad dressing on the side.

AVOCADO AND GRAPEFRUIT SALAD

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.

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 ENDIVE SALAD

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.