Endive and Avocado Salad

Total Time:
15 min
Prep:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 1/2 tablespoon Dijon mustard
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 cup good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 heads endive
  • 3 ripe Haas avocados, peeled and seeded
Directions

Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-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.

Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.


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