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Grapefruit and Avocado Salad





Yields
Makes 4 servings

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 179Calories from Fat 55
% Daily Value *
Total Fat 11g17%

Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 34mg2%
Total Carbohydrate 21g8%

Dietary Fiber 3g12%
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.