Endive and Avocado Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 servings
Save Recipe

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

  1. 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.
  2. Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Beet, Avocado and Endive Salad

Crab Salad

Cobb Salad

Orzo Salad

Caesar Salad

Scallop Salad

Salad with Citrus Vinaigrette

Avocado And Mango Salad