Endive and grapefruit salad

Round off the barbecue with this zesty, fruity side to make your tastebuds come alive!

• 1 large red grapefruit
• 1 bunch baby endive, trimmed, cut into small sprigs
• 1 large avocado, thinly sliced
• 1/4 cup fresh flat-leaf parsley leaves
• 1 tablespoon olive oil
• 2 teaspoons white balsamic vinegar
• 1 teaspoon dijon mustard

Energy 1016kJ	Fat saturated 4.40g
Fat Total 21.90g	Carbohydrate sugars g
Carbohydrate Total 8.40g	Dietary Fibre 3.80g
Protein 2.60g	Cholesterol mg
Sodium 78.00mg

All nutrition values are per serve.

1. Step 1

   Peel and segment grapefruit (see tip). Squeeze membrane over a bowl to reserve juice (you'll need 1 tablespoon). Discard membrane.

2. Step 2

   Place grapefruit segments, endive, avocado and parsley in a bowl. Place olive oil, vinegar, mustard and reserved grapefruit juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Pour over endive mixture. Gently toss to combine. Serve.

Tip: To segment grapefruit, remove peel and white pith. Using a small knife, cut down either side of the membrane to release segments. You could use 60g mixed salad leaves instead of endive.

Serve with: Pan-fried fish or grilled chicken breasts.