Endive and Avocado Salad

  • Preparation Time15 mins
  • Serves6
  • DifficultyEasy
1 1/2 tablespoon Dijon mustard
60ml freshly squeezed lemon juice (2 lemons)
60ml good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 heads endive
3 ripe Haas avocados, peeled and seeded
Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2 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.
Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.

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