avocado and grapefruit salad with mint dill vinaigrette
Recipes
Prawn
Avocado and Grapefruit Salad with Mint Dill Vinaigrette
This is a beautiful salad to eat and in presentation. The flavors just burst in your mouth. Hibiscus salt gives it a tangy dimension that is unbeatable.
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)
Directions
- 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.
