Recipe

Grapefruit, honeydew and baby endive salad

Nov 30, 1974 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Grapefruit, honeydew and baby endive salad
  • 2 medium grapefruit (850g), peeled
  • 1 tablespoon flaxseed oil
  • 1 tablespoon water
  • 170 gram (5½ ounces) asparagus, halved lengthways, chopped coarsely
  • 1/4 large honeydew melon (425g), peeled, seeded, sliced thinly lengthways
  • 120 gram (4 ounces) baby endive leaves
  • 60 gram (2 ounces) baby spinach leaves
  • 4 green onions (scallions), sliced thinly
  • 2 tablespoon pepitas

Method

Grapefruit, honeydew and baby endive salad
  • 1
    Segment grapefruit over small bowl; reserve ¼ cup juice. Combine reserved juice with oil and water in large bowl; whisk well. Add grapefruit segments to bowl.
  • 2
    Boil, steam or microwave asparagus until tender. Rinse under cold water, drain.
  • 3
    Add asparagus to grapefruit mixture with remaining ingredients; toss gently.

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