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Avocado and Grapefruit Salad with Mint-Dill Vinaigrette

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"This is a beautiful salad to eat and in presentation. The flavors just burst in your mouth. Hibiscus salt gives it a tangy dimension that is unbeatable."
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Ingredients

1 h 20 m servings 383
Original recipe yields 2 servings

Directions

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  1. Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.
  2. Place remaining grapefruit sections into a large bowl. Add avocado and endive. Pour vinaigrette over the salad and toss to coat. Let rest in the refrigerator for 1 hour. Top with jalapeno, black pepper, and hibiscus salt before serving.

Footnotes

  • Cook's Note:
  • If you don't have Chinese vinegar, use another low-acid vinegar. If you don't have avocado oil, simply use any very light, neutral-flavored vegetable oil.

Nutrition Facts


Per Serving: 383 calories; 31.4 27.7 4 0 122 Full nutrition

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