The
eye-popping combination of hues in this salad is sure to perk up the appetite,
which in turn stimulates digestive enzymes. Pairing grapefruit and avocado also
delivers nutritionally: Red grapefruit contains lycopene—which may help lower
risk of heart disease and pancreatic, lung, and prostate cancers—and the
antioxidant is best absorbed when eaten with healthy fat, such as that
contained in avocado.
Ingredients
:
- 2 red grapefruits
- ¾ teaspoon white-wine vinegar
- 1 tablespoon honey
- 2 tablespoons plain low-fat yogurt or sour cream
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 4 Belgian endive
- 1 ripe, firm Hass avocado
Method :
- Using a sharp knife, slice off both ends of each grapefruit. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith. Working over a bowl to catch the juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
- In a small bowl, whisk together vinegar, honey, yogurt, ⅛ teaspoon salt, and 3 tablespoons grapefruit juice. Season with pepper. Whisk in oil until emulsified.
- Halve endive lengthwise, and cut out core; cut leaves into 1-inch pieces. Toss with three-quarters of the dressing.
- Cut avocado in half lengthwise, and remove pit. Peel and slice avocado into ¼-inch wedges. Divide endive and avocado among four plates. Drizzle servings with remaining dressing, dividing evenly. Divide grapefruit segments among plates, and serve immediately.
per
serving: 202
calories; 1.9 g saturated fat; 10.4 g unsaturated fat; .3 mg cholesterol; 23 g
carbohydrates; 2.4 g protein; 70 mg sodium; 6.6 g fiber
Tags:
Salads