Endive, Citrus, and Avocado Salad
Ingredients
The salad
-
2
units
oranges
-
1
unit
grapefruit
-
1
unit
avocado
-
2
units
Belgian endive
-
1
head
Boston or Bibb lettuce
The dressing and seasoning
-
1
tablespoon
white balsamic vinegar
-
to taste
unit
extra-virgin olive oil
-
to taste
unit
flaky sea salt
-
to taste
unit
freshly cracked black pepper
-
to taste
unit
Parmigiano Reggiano
Instructions
- Squeeze juice from the ends of each orange into a large bowl.
- Remove the skin from the oranges and slice them into ½-inch thick slices, adding them to the bowl.
- Peel the grapefruit and remove the segments, adding them to the bowl with the oranges.
- Slice the Belgian endive into 1-inch wide pieces and add to the bowl.
- Halve the avocado, slice the flesh, and add it to the bowl.
- Season with sea salt and white balsamic vinegar, then toss gently with your hands.
- Add the torn Boston lettuce and toss gently again.
- Transfer the salad to a serving platter and season with salt and pepper.
- Drizzle with olive oil and shave Parmigiano Reggiano over the top.
- Serve with a knife and fork.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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