The eye-popping combination of hues in this salad is sure to perk up the appetite, which in turn stimulates digestive enzymes. Pairing grapefruit and avocado also delivers nutritionally: Red grapefruit contains lycopene—which may help lower risk of heart disease and pancreatic, lung, and prostate cancers—and the antioxidant is best absorbed when eaten with healthy fat, such as that contained in avocado.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Halve endive lengthwise, and cut out core; cut leaves into 1-inch pieces. Toss with three-quarters of the dressing.
Step 4
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
Step 5
(Per Serving)
Step 6
Calories: 202
Step 7
Saturated Fat: 1.9g
Step 8
Unsaturated Fat: 10.4g
Step 9
Cholesterol: 3mg
Step 10
Carbohydrates: 23g
Step 11
Protein: 2.4g
Step 12
Sodium: 70mg
Step 13
Fiber: 6.6g
