Raffy's Holiday Salad

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 side-dish servings
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1/4 cup plus 3 tablespoons fresh lemon juice

1 teaspoon kosher salt, plus more if needed

1/2 teaspoon freshly ground black pepper, plus more if needed

1/3 cup extra-virgin olive oil

4 medium endive, trimmed and sliced into 1-inch pieces

1 medium green apple, cored and cut into small cubes

1/2 avocado, cut into 1-inch cubes

2/3 cup corn kernels

4 ounces Gruyere or Swiss cheese, cut into 1-inch cubes

1/2 cup pomegranate seeds, optional


  1. Whisk 1/4 cup of the lemon juice with the salt and pepper in a medium bowl. Gradually whisk in the oil to blend. Season the dressing with more salt and pepper as needed. (The dressing can be made 8 hours ahead. Cover and refrigerate. Return to room temperature and re-whisk before using.)
  2. Toss the endive and apples with 2 tablespoons of the lemon juice in a large bowl to coat (the lemon juice will prevent the endive and apples from browning). Drizzle the remaining 1 tablespoon lemon juice over the avocado. Add the avocado, corn and cheese to the endive mixture. Gently toss the salad with enough dressing to coat. Season the salad with more salt and pepper as needed. Sprinkle the pomegranate seeds over the salad if desired and serve immediately.

Cook’s Note

Cut and add the avocado to the salad right before serving to avoid having the avocado turn brown in the salad.

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