Grapefruit and Avocado Salad
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.
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