We just wanted something simple and light for dinner, and what better way to have a salad with some crispy Belgian endives and avocado?

I always enjoy Belgian endives and love the fresh, crisp feeling with each bite.

Belgian endive avocado salad

I look forward to a trip to the grocery store to purchase this wonderful vegetable which is in season during the fall and winter months.

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It is so easy to pair with any vinaigrette sauce, too. Avocados, endives, and a couple of ingredients for the vinaigrette, and in less than 20 minutes, your side dish or dinner salad is served.

With the avocado added to it, it makes it a rich dinner salad.

Of course, you can pair this salad with your roasted chicken, seafood, my favorite Chiles rellenos, or any beef recipe.

In this Article

Why you will love this endive salad

Super easy to prepare – Minimal cleaning up to assemble all the ingredients.

Light and refreshing – endives are very light and super crunchy to eat.

Either you enjoy it as a main salad or a side salad; either way, it is always a big hit when served.

What is an endive?

The perfect winter vegetable that requires little to no waste.

Originally from Belgium, the endive is a bitter-tasting salad green found in salad mixes, such as mesclun.

Endive is a bitter and crunchy vegetable from the Chicory family. Usually, it presents itself as the white, oblong Belgian endive with light green ends or the more red endives, which have a milder flavor.

Perfect as a salad, as well as an appetizer. The leaves are crunchy and perfect when paired with a sweeter creamy spread like my goat cheese and sundried tomatoes canapes recipe.

Select your endive by ensuring that the leaves are well tightly packed together. The outer leaves are almost shining and a bright white color with a hint of green at the tips. No bruising or brown spots. See below photo.

Belgian endive avocado salad single to show how tight the leaves have to be

I suggest removing the bottom and small inner core to remove some of the bitterness.

Please do not leave them soaking in water as they will perish faster. Dry them after washing.

What are the different types of Endive?

Belgian endive: also known as white endive. The best-known variety is readily available. Belgian endives have tightly packed, firm, pale leaves.

Red endive: the milder tasting cousin with the same firm leaves as the white endive but a deep red, almost purple color.

Escarole: Wide, curly green leaves with a mild flavor. Excellent salad with lots of flavor.

Frisee: Also known as curly salad. Perfect for salad as it has a milf flavor. It’s a French favorite.

Ingredients needed to create this excellent endive avocado salad

Endives – Select them by ensuring that there are no bruising marks and the leaves are well packed together. It needs to be firm to the touch.

Avocado – slightly ripe avocado but not too much as you want the perfect slices and not a mush when cutting into.

Mustard – I love Dijon, and here, it works beautifully. It has the perfect amount of acidity. Please do not use yellow American mustard, as it will not have the same flavor and results.

Olive oil – A great way to use your favorite extra virgin olive oil with this dish.

Salt and pepper – seasoning

Lemon juice – the balanced acidity to prevent the avocado from turning brown immediately.

Belgian endive avocado salad ingredients on a white plate,

Equipment Needed

Please follow the link to access the product of your preference.

Small bowl – to prepare the vinaigrette

Whisk – to create your vinaigrette

Chef’s knife – to slice the endives as well as the avocado

Serving plate– I like to use white serve ware so my food stands out better

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Prep tips and step-by-steps to make this easy avocado salad

Avocado is a very sensitive vegetable that needs to be enjoyed immediately, or it will start to turn brown due to its chemical structure once it is in contact with oxygen.

I always sprinkle some lemon over the open avocados to prevent the browning process. The lemon brings the acidity to stop the browning process.

  • Start by creating the vinaigrette by whisking the mustard, lemon juice, olive oil, and seasoning; set aside.
  • Remove the lower part of the endive stem and discard the core. Slice across into chunks and place in a serving bowl.
  • Slice the avocado last and add them to the vinaigrette and Belgian endives.
  • Mix well and serve immediately.

Storing

The fresh Belgian endives will keep well in the refrigerator crisper drawer for up to seven days. If dark spots appear, they have gone bad.

Once you season your endive and avocado, you can keep them in the refrigerator for a day. Be aware that they will lose the crunchiness and luster. Still delicious.

Unfortunately, I would not advise you to freeze it as it contains water and it will get damaged.

Belgian endive avocado salad on a white plate

Frequently Asked Questions

Can you eat endive raw in a salad?

Endives can be enjoyed both raw and cooked. When raw, they are crisp with a hint of bitterness, making it perfect for salads. However, the bitterness subsided to a more mellow, nutty sweetness when cooked.

Is Endive a type of lettuce?

The small cylindrical head of lettuce with pale yellow leaves is considered a salad. It grows just beneath the soil in dark rooms, much like the mushrooms, to keep and preserve the pale look and delicate flavor.

Is endive good for kidneys?

With a high water content, endives contribute to hydration and support kidney function.

Belgian Endive with Avocado Salad

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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 people
The perfect crisp and bitter salad can be enjoyed as a side or a small dinner meal.

Ingredients 

  • tablespoons Dijon mustard
  • ¼ cup lemon juice
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 4 heads of Belgian endive
  • 4 Haas avocado, ripe, peeled and seeded
  • 3 tablespoons olive oil

Instructions

  • Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette.
  • Remove a half-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.

Nutrition

Calories: 287kcal | Carbohydrates: 14g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 342mg | Potassium: 743mg | Fiber: 10g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on June 9, 2016.