Recipe courtesy of Ina Garten
Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
6 servings
Level:
Easy

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Mango and Avocado Salad

Recipe courtesy of Sunny Anderson

Avocado and Grapefruit Salad

Recipe courtesy of Ina Garten

Crab and Avocado Salad

Recipe courtesy of Food Network Kitchen

Avocado Toasts

Recipe courtesy of Food Network Kitchen

Avocado Lime Crema

Recipe courtesy of Ree Drummond

Avocado Deviled Eggs

Recipe courtesy of Katie Lee

Mashed Avocado Toasts

Recipe courtesy of Colombe Jacobsen

Ultra-Creamy Avocado Smoothie

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories