Description
A fresh and vibrant Belgian Endive with Avocado Salad featuring a tangy Dijon mustard vinaigrette. This quick and easy salad combines the crispness of endive with the creamy texture of ripe avocados, perfect for a light lunch or as a side dish.
Ingredients
Vinaigrette
- 1½ tablespoons Dijon mustard
- ¼ cup lemon juice
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 3 tablespoons olive oil
Salad
- 4 heads of Belgian endive
- 4 Haas avocados, ripe, peeled and seeded
Instructions
- Prepare Vinaigrette: Whisk together Dijon mustard, lemon juice, olive oil, salt, and pepper in a bowl until well combined and emulsified to create a flavorful vinaigrette.
- Prepare Vegetables: Trim a half-inch from the stem end of each Belgian endive, discard the core, and slice the remaining parts into 1-inch chunks. Cut the ripe avocados into large dice or wedges, ensuring they keep their shape.
- Toss Salad: In a large bowl, gently toss the diced avocados and endive chunks with the prepared vinaigrette, combining thoroughly without mashing the avocados.
- Season and Serve: Taste the salad and adjust seasoning if needed. Serve the salad immediately at room temperature to best enjoy the fresh flavors and textures.
Notes
- Use ripe Haas avocados for the best creamy texture and flavor.
- Serve the salad immediately to prevent avocado browning.
- You can add toasted nuts like walnuts or pine nuts for extra crunch.
- This salad pairs well with grilled chicken or fish for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Belgian
