Endive Salad

Endive Salad

Recipe Details

x 4 servings
Duration: 10 minutes


For the Salad:
Grapefruit peeled
Belgian endives
Ripe Avocado pitted and peeled
1/4 cp
Finely Chopped Red Onion
2 1/2 cp
Cooked Shrimp
1/8 tsp
1/8 tsp
Freshly Ground Black Pepper
For the Vinaigrette Dressing:
1 tbsp
White Balsamic Vinegar
1/4 tsp
Minced Garlic
Salt and pepper to taste.
3 tbsp
Olive oil
In Addition:
1 bnch
Watercress rinsed and spun dry


For the Salad:
  1. Remove the white pith from the grapefruit. Working over a bowl to catch any juice, separate the grapefruit segments. Reserve any collected juice for the vinaigrette.
  2. Halve the endives lengthwise, and core; separating leaves. Cut avocado into 1/4-inch-thick slices. Arrange the grapefruit segments, endive, sliced avocado, red onion, and shrimp in a large serving bowl. Season with salt and pepper and gently toss.
For the Vinaigrette Dressing:
  1. In a medium bowl, whisk reserved grapefruit juice, vinegar, garlic, salt and pepper. Slowly beat in the oil, whisking constantly.
To Serve:
  1. Drizzle dressing over salad and garnish with watercress, serve immediately.
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