Looking for a dish that’s as vibrant in flavor as it is in presentation? This bright and refreshing endive salad is the perfect answer. A celebration of seasonal ingredients and elegant simplicity, it brings together the crisp, slightly bitter bite of endive with the juicy sweetness of fresh grapefruit. Creamy slices of ripe avocado add richness, while fragrant mint leaves lend a cooling herbal note. The crunch of toasted hazelnuts offers contrast and depth, and everything is tied together with a light, tangy citrus vinaigrette that enhances every component without overwhelming them.
Whether you’re hosting a dinner party, preparing a festive holiday spread, or simply elevating a weeknight meal, this salad delivers a beautiful balance of flavors and textures that will impress any guest—or treat you to a moment of culinary indulgence. It’s sophisticated, easy to assemble, and sure to become a staple in your seasonal salad rotation.
Endive, Grapefruit & Avocado Salad with Mint and Hazelnuts – Bright, Fresh & Easy
Ingredients
- 2 heads endive cut into 1 inch pieces
- 2 pink grape fruits segmented
- 2 avocados peeled and cut into 1/2 inch pieces
- 2 tbsp toasted hazelnuts roughly chopped
- 3 sprigs fresh mint leaves torn by hand
- Maldon salt
Dressing
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- salt
Instructions
- Make dressing by combing all olive oil, white wine vinegar, dijon mustard, honey and salt in a jar with a lid and shaking well.
- Arrange endive on a large plate. Follow with grapefruit segments and avocado pieces on top. Artfully add the mint leaves and hazelnuts. Top with a generous sprinkle of Maldon salt and spoon the dressing on top. Serve immediately. There you have a quick and delicious summer salad!