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
- 1Segment 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.
- 2Boil, steam or microwave asparagus until tender. Rinse under cold water, drain.
- 3Add asparagus to grapefruit mixture with remaining ingredients; toss gently.