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Ingredients
4 heads Belgian endive
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
3 tablespoons vegetable or peanut oil
Salt and freshly ground pepper to taste
1 ripe unblemished avocado
Nutritional analysis per serving (4 to 6 servings)
5 grams carbs; 122 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 4 grams fiber; 194 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the bottoms of the endive. Cut them in 2-inch lengths. Drop them in cold water and drain well.
- Step 2
In a salad bowl, blend the lemon juice, mustard, vinegar, oil, salt and pepper with a wire whisk until smooth. Set aside.
- Step 3
When ready to serve, peel the avocado and slice it in half. Discard the pit and cut the avocado lengthwise into slices ½ inch thick.
- Step 4
Add the endive and avocado to the salad bowl and toss. Serve on chilled salad plates.
Private Notes
Comments
Delicious, just as written.