Endive, Grapefruit & Avocado Salad with Mint and Hazelnuts – Bright, Fresh & Easy
This bright and refreshing endive salad combines the crisp bitterness of endive with juicy grapefruit, creamy avocado, fresh mint, and crunchy toasted hazelnuts—all brought together with a light citrus vinaigrette. It’s the perfect balance of flavors and textures, making it an elegant starter or a standout side for any meal.
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!