- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 251
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 8 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 286 mg
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 251
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 8 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 286 mg
Ingredients
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.
