Hi, Summer! You’re awfully hot! Need some refreshing party bites that are tasty, but not super filling? Check out these healthy and beautiful endive bites.
Avocado oil has a light, clean flavor and abundant monounsaturated fats; it’s a great choice when the taste of olive oil would overwhelm. It also has an extremely high smoke point, making it a good candidate for high-heat cooking. This fresh appetizer uses macadamia nuts, but if they’re pricey or hard to find, substitute cashews or walnuts.
You Will Need:
- 1 ruby grapefruit
- 2 tablespoons unrefined avocado oil
- 1 tablespoon blackberry or raspberry fruit spread or preserves
- ½ tablespoon 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 teaspoon 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 tablespoons 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.
Published with permission from the New Hope Network – http://deliciousliving.com/recipes/endive-avocado-and-grapefruit-salad