Summer house salad: escarole with avocado and grapefruit

Discover the perfect Summer House Salad with a delightful mix of escarole, creamy avocado, and refreshing grapefruit - a culinary masterpiece bursting with flavors!

Ingredients:

• 1 head escarole, washed and torn into bite-sized pieces
• 1/2 cup flat leaf parsley, chopped
• 1 ripe grapefruit, peeled, pith removed, fruit cut into membrane-free segments
• 1 ripe avocado, peeled, pitted, and chopped
• 3 tablespoons fresh lemon juice
• 1 clove garlic, finely chopped
• 1 teaspoon Dijon mustard
• 1/2 cup extra virgin olive oil
• salt and freshly ground black pepper to taste

Instructions:

1. PREPARE: Arrange the escarole, parsley, grapefruit segments, and avocado in a big serving bowl.
2. COMBINE: Mix lemon juice, garlic, and Dijon mustard in a measuring cup until blended. Gradually pour in the olive oil while stirring continuously. Keep whisking until the vinaigrette is well mixed. Taste it and include more lemon juice if required.
3. MIX, FLAVOR, and PRESENT: Drizzle an adequate amount of vinaigrette over the salad to coat the leaves evenly, not soak them. Mix all the ingredients together and add more vinaigrette as necessary. Season with salt and freshly ground black pepper to your liking and serve.

Summary:

• Calories: 1385 kcal
• Fat: 138 g
• Protein: 7 g
• Carbs: 45 g
• Potassium: 1531 mg
• Magnesium: 94 mg