This salad is lovely to taste and to look at. The tastes really explode in your mouth. Its unrivaled tart depth is provided by hibiscus salt.
| Prep Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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 (Optional)
- ¼ teaspoon coarse ground black pepper
- ⅛ teaspoon hibiscus salt (Optional)
Instructions
- 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.
- 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.