Yields Makes 4 servings

How to Make It

Step 1
1

With a sharp knife, cut peel and outer membrane from grapefruit. To release fruit segments, hold grapefruit over a bowl and cut between membrane and fruit. Squeeze membrane juice into bowl. Discard peel and membrane.

Step 2
2

Cut avocado in half, pry out and discard pit, then pull skin from avocado and discard. Moisten avocado halves with a little of the grapefruit juice and set aside.

Step 3
3

Trim discolored stem ends from endive. Finely sliver endive vertically and lay slivers on 4 salad plates.

Step 4
4

Cut avocado halves vertically into slices. Arrange equal portions of avocado and grapefruit segments with endive on each plate.

Step 5
5

To grapefruit juice, add lime juice and honey. Whisk to blend. Drizzle salads with this dressing, then sprinkle with pistachios and add salt to taste.

Ingredients

 2 ruby grapefruit (about 2 lb. total)
 1 firm, ripe avocado (about 3/4 lb.)
 2 heads Belgian endive (6 to 8 oz. total), rinsed and drained
 6 tablespoons lime juice
 1 tablespoon honey
 4 teaspoons chopped salted roasted pistachios
  Salt

Directions

Step 1
1

With a sharp knife, cut peel and outer membrane from grapefruit. To release fruit segments, hold grapefruit over a bowl and cut between membrane and fruit. Squeeze membrane juice into bowl. Discard peel and membrane.

Step 2
2

Cut avocado in half, pry out and discard pit, then pull skin from avocado and discard. Moisten avocado halves with a little of the grapefruit juice and set aside.

Step 3
3

Trim discolored stem ends from endive. Finely sliver endive vertically and lay slivers on 4 salad plates.

Step 4
4

Cut avocado halves vertically into slices. Arrange equal portions of avocado and grapefruit segments with endive on each plate.

Step 5
5

To grapefruit juice, add lime juice and honey. Whisk to blend. Drizzle salads with this dressing, then sprinkle with pistachios and add salt to taste.

Grapefruit and Avocado Salad