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Endive and Avocado Salad
This vibrant Endive and Avocado Salad is a delightful medley of crisp endive leaves and creamy avocado, accented by juicy cherry tomatoes and sharp red onion. The salad is drizzled with a tangy vinaigrette that features the bright notes of lemon juice, the sweetness of honey, and the subtle kick of Dijon mustard. Perfect as a refreshing starter or a light lunch, this salad is not only delicious but also packed with nutrients, making it a wholesome choice for any meal. Historically, endive has been cultivated since ancient times, cherished for its unique flavor and versatility in salads, particularly in Mediterranean cuisine.
Servings: 4
Ingredients
- Endive
- 2 heads, separated into leaves
- Avocado
- 1 large, sliced
- Cherry tomatoes
- 1 cup, halved
- Red onion
- 1/4 small, thinly sliced
- Lemon juice
- 2 tablespoons
- Olive oil
- 3 tablespoons
- Dijon mustard
- 1 teaspoon
- Honey
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Begin by preparing the salad base: in a large bowl, combine the separated endive leaves, sliced avocado, halved cherry tomatoes, and thinly sliced red onion.
- Next, prepare the vinaigrette: in a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper until the mixture is well combined and emulsified.
- Drizzle the vinaigrette over the salad components in the large bowl. Gently toss everything together to ensure all the ingredients are evenly coated with the dressing.
- Serve the salad immediately to enjoy the freshness of the ingredients, and feel free to garnish with additional cherry tomatoes or a sprinkle of feta cheese for added flavor.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Calories: 150 • Fat: 12g • Carbs: 10g • Protein: 2g • Sodium: 50mg • Sugar: 1g
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