Endive and grapefruit salad

Round off the barbecue with this zesty, fruity side to make your tastebuds come alive!

Peel and segment grapefruit (see tip). Squeeze membrane over a bowl to reserve juice (you'll need 1 tablespoon). Discard membrane.
Place grapefruit segments, endive, avocado and parsley in a bowl. Place olive oil, vinegar, mustard and reserved grapefruit juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Pour over endive mixture. Gently toss to combine. Serve.

Source

1 large red grapefruit

1 bunch baby endive, trimmed, cut into small sprigs

1 large avocado, thinly sliced

1/4 cup fresh flat-leaf parsley leaves

1 tbsp olive oil

2 tsp white balsamic vinegar

1 tsp dijon mustard

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