Endive and Avocado Salad
We just wanted something simple and light for dinner and what a better way to have salad. I always enjoy Belgian endive and love the fresh crisp feeling with each bite and so easy to pair with any vinaigrette sauce too. Avocados on hand, endive and a couple of ingredients for the vinaigrette, and in less than 20 minutes’ dinner was served.
Of course this salad is excellent alongside to any poultry or beef dish. Perfect to bring to any pool parties this summer. The lemon will not allow the avocado to turn brown and will not need immediate refrigeration.
Bon Appetit!!
Giangi
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3/4 easpoonsalt
- 1/2 easpoonfreshly ground black pepper
- 1- 1/2 tablespoons dijon mustard
- 1/4 upfreshly squeezed lemon juice (2 lemons)
- 4 to 5 tablespoons good olive oil
- 4 head of endive
- 4 ripe haas avocados peeled and seeded
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a half-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.
