Avocado and Grapefruit Salad with Mint-Dill Vinaigrette
1 made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients1 h 20 m servings 383
Original recipe yields 2 servings
- Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.
- 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.
You might also like
- 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.
Per Serving: 383 calories; 31.4 27.7 4 0 122 Full nutrition