This fresh appetizer combines creamy avocado, bitter endive, sweet grapefruit and crunchy macadamia nuts for a bite that is pleasing to all the senses.
1 ruby grapefruit or navel orange
2 Tbs. unrefined avocado oil
1 Tbs. blackberry or raspberry fruit spread or preserves
½ Tbs. minced shallot
1 large, ripe, firm avocado, peeled and diced small
1 cup (packed) baby arugula leaves, chopped
¼ cup toasted macadamia nuts (finely chopped)
2 large heads Belgian endive, leaves separated (about 16 leaves)
- Grate 1 tsp. zest from grapefruit skin; set zest aside. Using a sharp knife, cut off peel and white pith from grapefruit. Holding over a bowl to catch juice, cut segments away from membranes and transfer them to a plate. Once all segments are removed, squeeze juice from membranes into bowl. Chop grapefruit segments into small chunks and set aside.
- In a blender, combine 1½ Tbs. grapefruit juice with reserved zest, avocado oil, preserves and shallot. Purée until smooth. Season with salt and pepper.
- In a separate bowl, combine chopped grapefruit, avocado, arugula and macadamia nuts; toss with grapefruit vinaigrette. Spoon mixture into endive leaves and serve immediately.
PER SERVING (1/8 of the dip): 92 cal, 8g fat (6g mono, 1g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 2g fiber, 8mg sodium
SOURCE: This recipe by Lisa Turner and photo from Delicious Living are posted by permission of Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years.
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