Avocado, Grapefruit and Endive Salad

By minicoopercraig

Serve this simple, refreshing salad as part of a weekend brunch or light, warm-weather dinner. Shop for the avocados a few days in advance to ensure they ripen in time.

Ingredients

• For the vinaigrette:
• 1/4 cup lightly chopped fresh mint
• 1/4 cup lemon juice
• 1/2 cup grapefruit juice
• 1 cup olive oil
• 3 tablespoons honey
• 1 tablespoon grated grapefruit zest
• Salt and freshly ground pepper to taste
• For the salad:
• 3 pink grapefruits, peeled and sectioned*
• 4 small heads Belgian Endive, seperated into leaves and thinly sliced lengthwise
• 1 cup fresh mint leaves, plus 1/4 cup chopped fresh mint
• 3 ripe avocados, halved, pitted, peeled and thinly sliced lengthwise
• *To section grapefruit, cut peel and pith from grapefruits following the contour of the fruit. With a sharp knife, in between the white lines dividing the sections, cut in on either side over a bowl a

Preparation

Step 1

To make the vinaigrette, in a small saucepan, combine the chopped mint and lemon juice and bring to a boil. Remove from the heat and let steep for 10 minutes.
Strain into a bowl. Add the grapefruit juice, olive oil, honey, and grapefruit zest and whisk together until blended. Season with salt and pepper, then taste and adjust the sweet-tart ration if necessary.

To make salad, combine the endive leaves and whole mint leaves in a salad bowl. Drizzle with half of the vinaigrette and toss to coat. Place on a serving platter or divide among 6 individual plates. Alternate the grapefruit segments and avocado slices atop the greens. Drizzle with the remaining vinaigrette and top with the chopped mint. Serve immediately.