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Endive, Avocado, and Red Grapefruit Salad

  • servings: 4
Photography: James Baigrie

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Ingredients

  • 2 red grapefruit
  • 3/4 teaspoon white-wine vinegar
  • 1 tablespoon honey
  • 1 1/2 tablespoons low-fat sour cream
  • 1/8 teaspoon coarse salt
  • Freshly ground pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 4 Belgian endives
  • 1 ripe Hass avocado, pitted and peeled

Directions

  1. Step 1

    Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.

  2. Step 2

    Whisk together vinegar, honey, sour cream, salt, and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified.

  3. Step 3

    Halve endives lengthwise, and core; cut leaves into 1-inch-thick pieces. Toss with three-quarters of the dressing. Cut avocado into 1/4-inch-thick slices. Divide endive and avocado among four plates. Drizzle each serving with one-quarter of the remaining dressing. Divide grapefruit segments among plates.

Source
Martha Stewart Living, February 2004

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Reviews (3)

  • kikircooks 25 Feb, 2011

    Does she add sour cream or yogurt to the dressing? On the clip, she says yogurt.

  • kikircooks 25 Feb, 2011

    Is it sour cream or yogurt in the dressing? On the clip, she says yogurt.

  • gramdal 29 Mar, 2010

    Very interesting dressing. I have used it for other salads.
    Salad is very good too. Have made it several times.