Lunch & Dinner and Salads

Citrus Endive Avocado Salad

By Chef Sylvie
Gluten Free, Grain Free, Paleo, and Vegetarian
PREP TIME: 15 min
TOTAL TIME: 15 min

Crisp endive leaves, citrus fruit and avocado slices are dressed with a honeyed vinaigrette.


  • 1 teaspoon raw orange blossom honey (or any other fragrant honey, for vegan substitute liquid sweeter of your choice)
  • 2 Tablespoons/30ml freshly squeezed tangerine juice
  • 1 Tablespoon/15ml white wine vinegar
  • 1/4 cup/60ml extra virgin olive oil (or avocado oil )
  • 1/4 teaspoon Himalayan or sea salt
  • freshly ground black pepper to taste
  • 2 small ripe Hass avocados
  • 1 large red grapefruit
  • 2 medium tangerines (plus more for juice for the vinaigrette)
  • 4 medium endives, trimmed, leaves separated
  • 2 Tablespoons fresh mint leaves, finely chopped
  • ¼ cup/28g roasted almonds, chopped


  1. Place the honey, tangerine juice, salt, and pepper in a small bowl . Slowly whisk in the oil until emulsified.
  2. Cut the avocados in 1/2, removing the seed and carefully cut each half into thick slices in the shell. Carefully peel the shell and remove the slices.
  3. Toss the avocado slices in the vinaigrette to prevent them from browning while you prepare the rest of the salad.
  4. Using a sharp knife, peel the grapefruit and tangerines removing all the white pith, then cut into segments by cutting between the membranes to release the wedges or cut crosswise into rounds.
  5. Arrange the avocado slices, endive leaves and citrus segments on a large platter. Spoon the remaining vinaigrette on top, sprinkling with the chopped mint, chopped almonds and additional salt and pepper to taste if desired.

This recipe originally appeared on Gourmande in the Kitchen.