Description
Refreshing and vibrant, this Avocado and Grapefruit Salad with Mint-Dill Vinaigrette combines tangy grapefruit with creamy avocado and a fragrant herb dressing.
Ingredients
Scale
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 (Optional)
¼ teaspoon coarse ground black pepper
⅛ teaspoon hibiscus salt (Optional)
Instructions
- In a small bowl, combine mint leaves, dill, rice vinegar, and avocado oil. Whisk until well blended.
- In a large bowl, gently toss together the grapefruit sections, avocado pieces, Belgian endive, and jalapeno.
- Drizzle the mint-dill vinaigrette over the salad and toss gently to coat.
- Season with black pepper and hibiscus salt as desired. Serve immediately.
Notes
For added spice, increase the jalapeno amount. This salad is best served fresh.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 7 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Avocado and Grapefruit Salad, Mint-Dill Vinaigrette, Healthy Salad, Fresh Ingredients, Summer Salad