Endive, Avocado, and Red Grapefruit Salad

Photo: James Baigrie

Red grapefruit is the red jewel of this endive salad, imparting rosy color and a bright, zesty taste.


  • 2 red grapefruit

  • ¾ teaspoon white-wine vinegar

  • 1 tablespoon honey

  • 1 ½ tablespoons low-fat sour cream

  • teaspoon coarse salt

  • Freshly ground pepper

  • 1 ½ tablespoons extra-virgin olive oil

  • 4 Belgian endives

  • 1 ripe Hass avocado, pitted and peeled


  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. 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. 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.

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