This light and delicious salad doubles as both a main dish and an appetizer, offering a welcome change from the typical greasy and heavy fare of March Madness month.

Featuring in-season produce, it’s super easy to toss together for a quick lunch or (healthy) party favor.

There’s no better time than the end of winter to make that trip to your local farmers market to stock up on endives, grapefruits, lemons, and blood oranges — so take advantage of the season and get choppin’. After all, the more the merrier (basketball, people, and fruits)!


6 Endives

3 Oranges/Blood Oranges/Grapefruits

Juice of 1 Lemon

Juice of ½ an Orange

Brightland Awake Olive Oil

4 tablespoons Seed + Mill Herb Tahini

Sea Salt and Black Pepper, to taste


1 | Cut the endives in half lengthwise, trimming any thick base if present.

2 | Peel citruses with a sharp knife and slice into rounds.

3 | Whisk together the lemon and orange juice, olive oil, tahini, salt and pepper, tossing in the endives when mixed.

4 | Heat a cast iron skillet to medium-high.

5 | Starting with the cut side down, grill the endives in the skillet for 1 minute, then flip to finish for another 1-2 minutes. (Be sure not to overcook, as they will continue to wilt as they are plated.)

6 | On a large serving platter, place the endives and blood oranges, drizzling with any remaining dressing.

Jessica Young is the founder and CEO of BUBBLE, a new online marketplace for curated health food brands. Bubble aims to bring together the most delicious and healthiest clean label foods on one platform that is abundant and seamless to navigate. Inside BUBBLE, food not only tastes better, it is better for you — for everyone.

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