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–+ servings

Belgian Endive with Avocado Salad

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

Ingredients

  • 1½ 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
US - Metric

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.