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Avocado and Grapefruit Salad with Mint-Dill Vinaigrette
Ingredients
  • 1 large grapefruit, peeled and sectioned
  • 6 mint leaves
  • ½ sprig fresh dill, stemmed
  • ½ teaspoon Chinese rice vinegar
  • 1 ½ tablespoons avocado oil
  • 1 large ripe avocado, cut into 1-inch pieces
  • ¼ cup Belgian endive, thinly sliced
  • 2 teaspoons minced fresh jalapeno pepper (Optional)
  • ¼ teaspoon coarse ground black pepper
  • ⅛ teaspoon hibiscus salt (Optional)
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