Endive, Avocado and Grapefruit Salad

Endive, Avocado and Grapefruit Salad

This fresh appetizer combines creamy avocado, bitter endive, sweet grapefruit and crunchy macadamia nuts for a bite that pleases all the senses.


  • 1 grapefruit
  • 2 tablespoons unrefined avocado oil
  • 1 tablespoon blackberry or raspberry fruit spread or preserves
  • ½ tablespoon minced shallot
  • 1 large, ripe, firm avocado, peeled and diced small
  • 1 cup (packed) baby arugula leaves, chopped
  • ¼ cup toasted macadamia nuts (finely chopped)
  • 2 large heads Belgian endive, leaves separated (about 16 leaves)


  1. Grate 1 teaspoon zest from grapefruit skin; set zest aside. Using a sharp knife, cut off peel and white pith from grapefruit. Holding over a bowl to catch juice, cut segments away from membranes and transfer them to a plate. Once all segments are removed, squeeze juice from membranes into bowl. Chop grapefruit segments into small chunks and set aside.
  2. In a blender, combine 1½ tablespoons grapefruit juice with reserved zest, avocado oil, preserves and shallot. Purée until smooth. Season with salt and pepper.
  3. In a separate bowl, combine chopped grapefruit, avocado, arugula and macadamia nuts; toss with grapefruit vinaigrette. Spoon mixture into endive leaves and serve immediately.