Grapefruit is the star ingredient in these two delicious dishes

Grapefruit isn’t everyone’s go-to citrus. The large, bright fruit often takes a backseat to oranges, lemons, and limes. But on this episode of In The Know: Zero Waste Kitchen, chef Adriana Urbina (@adrianaurbinap) lets the grapefruit sing with delicious appetizer and main course recipes for endive, chicory, and grapefruit salad, and roasted grapefruit with spiced kefir yogurt. 


Endive, Chicory, and Grapefruit Salad

  • 1 pink grapefruit 
  • 2 Belgian endive heads, sliced 
  • 2 chicory heads 
  • Kosher salt, to taste 
  • Fresh cilantro, chopped
  • 2 sheets of dried nori (seaweed)
  • Honey, to taste 
  • 4 oz. Greek yogurt 

Roasted Grapefruit with Spiced Kefir Yogurt 

  • 1 red grapefruit
  • 2 tbsp granulated sugar 
  • Fresh mint, chopped
  • Chopped walnuts 
  • 4 oz. Greek yogurt 


Endive, Chicory, and Grapefruit Salad

  1. Cut your grapefruit in half and remove the rind. Then, slice your grapefruit halves into bite-sized segments. Squeeze out and reserve any excess juice for the vinaigrette (below). 
  1. Remove leaves from your endives and chicory heads and set aside. 
  1. Make the vinaigrette dressing. Combine your excess grapefruit juice, kosher salt, cilantro, nori, honey and Greek yogurt in a bowl. Mix until well incorporated.
  1. Plate your grapefruit segments, and endive and chicory leaves. Top with the dressing and add some black pepper to taste. 

Roasted Grapefruit with Spiced Kefir Yogurt 

  1. Cut your grapefruit in half and sprinkle sugar on the open face of each half. 
  1. Roast your grapefruit halves for 3-5 minutes.
  1. Meanwhile, make the spiced kefir. Combine the mint, chopped walnuts, and Greek yogurt in a small bowl and mix until well incorporated. 
  2. Place a dollop of the spiced Kefir onto each grapefruit half and enjoy!

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