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Belgian Endive Pink Grapefruit Salad with Joghurt Dressing
Elle

Belgian Endive with Pink Grapefruit Salad

4.50 from 2 votes
efreshing and light, this salad featuring red and white Belgian endive with pink grapefruit in a yogurt dressing is the perfect way to showcase (and savor!) a sweet-tart and tasty winter fruit.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 140

Ingredients
  

  • 4 heads Belgian endive, sliced crosswise (working your way down to the core, cores discarded) ( I used a mix of red and white)
  • 1 pink grapefruit, peeled, sectioned and juices reserved
  • 1 small container natural Greek yogurt (150 g)
  • 1 tablespoon soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado)
  • 1 small bunch fresh cilantro, chopped (about 3 tablespoons)

Instructions
 

  1. Remove the skin from the grapefruit, then segment it into filets, catching any excess juice in a bowl (reserve the juice).
  2. In a small bowl, combine 1 tablespoon (or more) of the reserved grapefruit juice with the yogurt and sugar.
  3. Toss the the endive, grapefruit, and cilantro with the dressing until coated. Enjoy!

Nutrition

Calories: 140kcal

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