Ingredients
– 1 teaspoon raw orange blossom honey (or another fragrant honey; for a vegan version, substitute with a liquid sweetener like agave syrup)
– 2 tablespoons freshly squeezed tangerine juice
– 1 tablespoon white wine or champagne vinegar
– 1/4 cup extra virgin olive oil or avocado oil
– 1/4 teaspoon fine sea salt
– Freshly ground black pepper to taste
– 2 small ripe Hass avocados
– 1 large red grapefruit
– 2 medium tangerines (plus extra for juice)
– 4 medium endives, trimmed and leaves separated
– 2 tablespoons fresh mint leaves, finely chopped
– Roasted or toasted chopped almonds, for garnish
Instructions
1-Whisk together: the honey, tangerine juice, vinegar, salt, and pepper in a small bowl.
2-Gradually add: the oil and whisk until the mixture emulsifies into a smooth dressing.
3-Cut and prepare: the avocados, then coat them in the vinaigrette to avoid browning.
4-Arrange: the endive leaves, avocado slices, and citrus segments on a platter.
5-Drizzle: the remaining dressing over the top and sprinkle with chopped mint and almonds.
6-Taste and adjust: seasoning as needed for the perfect balance.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥑 Use ripe small Hass avocados for best texture and flavor.
🍊 Select red or pink grapefruit for a sweeter citrus taste.
🥄 Toss avocado slices in dressing right away to prevent browning.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-cook assembly
- Cuisine: International
- Diet: Vegetarian, Vegan option
Nutrition
- Serving Size: 1 serving
- Calories: 262
- Sugar: 10 g
- Sodium: 117 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg