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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Recipe Summary

prep:
20 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.

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  • 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.

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

383 calories; protein 4g 8% DV; carbohydrates 27.7g 9% DV; fat 31.4g 48% DV; cholesterol 0mg; sodium 121.8mg 5% DV. Full Nutrition
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