Food & Cooking Recipes Salad Recipes Endive, Avocado, and Red Grapefruit Salad 3.4 (7) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: James Baigrie Servings: 4 Red grapefruit is the red jewel of this endive salad, imparting rosy color and a bright, zesty taste. Ingredients 2 red grapefruit ¾ teaspoon white-wine vinegar 1 tablespoon honey 1 ½ tablespoons low-fat sour cream ⅛ teaspoon coarse salt Freshly ground pepper 1 ½ tablespoons extra-virgin olive oil 4 Belgian endives 1 ripe Hass avocado, pitted and peeled Directions 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. 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. 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. Rate it Print