Endive and Avocado Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 servings
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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.