ENDIVE, AVOCADO, AND RED GRAPEFRUIT SALAD

Endive, Avocado, and Red Grapefruit Salad image

Yield Serves 4

Number Of Ingredients 8

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2 red grapefruits
3/4 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

Steps:

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, 1/8 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 1/4-inch wedges. Divide endive and avocado among four plates. Drizzle servings with remaining dressing, dividing evenly. Divide grapefruit segments among plates, and serve immediately.
nutrition information
(Per Serving)
Calories: 202
Saturated Fat: 1.9g
Unsaturated Fat: 10.4g
Cholesterol: 3mg
Carbohydrates: 23g
Protein: 2.4g
Sodium: 70mg
Fiber: 6.6g