Name: Grapefruit, honeydew and baby endive salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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