Avocado and Grapefruit Salad with Mint-Dill Vinaigrette recipe
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- 1 large grapefruit, peeled and sectioned 6 mint leaves ½ sprig fresh dill, stemmed ½ teaspoon Chinese rice vinegar 1 ½ tablespoons avocado oil 1 large ripe avocado, cut into 1-inch pieces ¼ cup Belgian endive, thinly sliced 2 teaspoons minced fresh jalapeno pepper ¼ teaspoon coarse ground black pepper ⅛ teaspoon hibiscus salt
Nutrition Info
- 382.6 caloriescarbohydrate: 27.7 gcholesterol: : -fat: 31.4 gfiber: 11.9 gprotein: 4 gsaturatedFat: 4.2 gservingSize: -sodium: 121.8 mgsugar: 12 gtransFat: : -unsaturatedFat: : -
Directions Avocado and Grapefruit Salad with Mint-Dill Vinaigrette
Directions
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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.