Avocado and Grapefruit Salad with Mint-Dill Vinaigrette recipe

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Ingredients

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 calories
carbohydrate: 27.7 g
cholesterol: : -
fat: 31.4 g
fiber: 11.9 g
protein: 4 g
saturatedFat: 4.2 g
servingSize: -
sodium: 121.8 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 servings

Recipe Note

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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