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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 383 Calories

Ingredients

• 6 mint leaves
• 1 ½ tablespoons avocado oil
• ¼ teaspoon coarse ground black pepper
• 1 large grapefruit, peeled and sectioned
• ½ sprig fresh dill, stemmed
• ½ teaspoon Chinese rice vinegar
• 1 large ripe avocado, cut into 1-inch pieces
• ¼ cup Belgian endive, thinly sliced
• 2 teaspoons minced fresh jalapeno pepper (Optional)
• ⅛ teaspoon hibiscus salt (Optional)

Recipe Instructions

Step 1

Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.

Step 2

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.