Endive Salad with Avocado and Mustard Dressing - Bravabod
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Endive Salad with Avocado and Mustard Dressing

Valentina

Creamy avocado contrasts well with strong flavors such as fennel, endive, and parmesan. Tossed with toasted pine nuts and a lush dijon dressing for a salad that's flavorful, healthy, and quick to prepare. If you've never tried curly endive before, you may be surprised by how naturally bitter the lettuce is. I'm a big fan of the taste, but I've also listed other milder options in the recipe notes below. For serving, this salad pairs very well with pork tenderloin or veggie burgers.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 2-4 days w/o dressing


Shopping List
    Salad
  • 1/2 bunch curly endive, washed and dried (Note 1)
  • 1/2 fennel bulb
  • 33333333/100000000 cup pine nuts (Note 2)
  • 1 avocado, diced
  • 1/2 cup parmesan, sliced into shards with a vegetable peeler Mustard Dressing
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon shallot, minced
  • 2 teaspoons honey (optional, if you prefer a sweeter taste)
  • 2 teaspoons white balsamic vinegar
  • salt, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients until smooth. If using the curly endive, I would recommend adding the honey to offset some of the bitterness. Store the dressing in the refrigerator.
  2. Step 2: Cut the fennel into quarters and use a vegetable peeler to peel the fennel into thin ribbons. Chop any pieces that can't be peeled into very small pieces. Set aside.
  3. Step 3: Spread the nuts in a single layer in a wide frying pan. Toast the nuts over medium heat until they're golden and fragrant. Keep stirring the nuts often here. Nuts can go from toasted to burnt very quickly, so don't take your eyes off of them. This process should only take about 3 to 5 minutes. Once toasted, remove from the pan to stop the cooking process.
  4. Step 4: Chop the endive into bite-sized pieces. Combine the endive, prepared fennel, diced avocado, parmesan slices, and toasted nuts in a large mixing bowl.
  5. Serve: Add the dressing, to taste, and toss to coat. Serve any additional dressing on the side.

Recipe Notes

Note 1: Curly endive is a naturally bitter green that's super good for you. If you can't find it, try using: Belgian endive, radicchio, mustard greens, and/or dandelion greens. Escarole and/or arugula are other milder options.

Note 2: Pine nuts may be substituted with an equal amount of slivered almonds or chopped walnuts.

Nutrition

Creamy avocado contrasts well with strong flavors such as fennel, endive, and nut-based parmesan. Tossed with toasted pine nuts and a lush dijon dressing for a salad that's flavorful, healthy, and quick to prepare. If you've never tried curly endive before, you may be surprised by how naturally bitter the lettuce is. I'm a big fan of the taste, but I've also listed other milder options in the recipe notes below. For serving, this salad pairs very well with pork tenderloin or veggie burgers.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2-4 days w/o dressing


Shopping List
    Salad
  • 1/2 bunch curly endive, washed and dried (Note 1)
  • 1/2 fennel bulb
  • 33333333/100000000 cup pine nuts (Note 2)
  • 1 avocado, diced
  • 1/4 cup Vegan Parmesan (or 3 tablespoons nutritional yeast) Mustard Dressing
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon shallot, minced
  • 2 teaspoons honey (optional, if you prefer a sweeter taste)
  • 2 teaspoons white balsamic vinegar
  • salt, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients until smooth. If using the curly endive, I would recommend adding the honey to offset some of the bitterness. Store the dressing in the refrigerator.
  2. Step 2: Cut the fennel into quarters and use a vegetable peeler to peel the fennel into thin ribbons. Chop any pieces that can't be peeled into very small pieces. Set aside.
  3. Step 3: Spread the nuts in a single layer in a wide frying pan. Toast the nuts over medium heat until they're golden and fragrant. Keep stirring the nuts often here. Nuts can go from toasted to burnt very quickly, so don't take your eyes off of them. This process should only take about 3 to 5 minutes. Once toasted, remove from the pan to stop the cooking process.
  4. Step 4: Chop the endive into bite-sized pieces. Combine the endive, prepared fennel, diced avocado, parmesan, and toasted nuts in a large mixing bowl.
  5. Serve: Add the dressing, to taste, and toss to coat. Serve any additional dressing on the side.

Recipe Notes

Note 1: Curly endive is a naturally bitter green that's super good for you. If you can't find it, try using: Belgian endive, radicchio, mustard greens, and/or dandelion greens. Escarole and/or arugula are other milder options.

Note 2: Pine nuts may be substituted with an equal amount of slivered almonds or chopped walnuts.

Nutrition

Creamy avocado contrasts well with strong flavors such as fennel, endive, and vegan parmesan. Tossed with toasted pine nuts and a lush dijon dressing for a salad that's flavorful, healthy, and quick to prepare. If you've never tried curly endive before, you may be surprised by how naturally bitter the lettuce is. I'm a big fan of the taste, but I've also listed other milder options in the recipe notes below. For serving, this salad pairs very well with Mediterranean Lentil Burgers.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-4 days w/o dressing


Shopping List
    Salad
  • 1/2 bunch curly endive, washed and dried (Note 1)
  • 1/2 fennel bulb
  • 33333333/100000000 cup pine nuts (Note 2)
  • 1 avocado, diced
  • 1/4 cup Vegan Parmesan (or 3 tablespoons nutritional yeast) Mustard Dressing
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon shallot, minced
  • 2 teaspoons maple syrup or sugar (optional, if you prefer a sweeter taste)
  • 2 teaspoons white balsamic vinegar
  • salt, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients until smooth. If using the curly endive, I would recommend adding the syrup or sugar to offset some of the bitterness. Store the dressing in the refrigerator.
  2. Step 2: Cut the fennel into quarters and use a vegetable peeler to peel the fennel into thin ribbons. Chop any pieces that can't be peeled into very small pieces. Set aside.
  3. Step 3: Spread the nuts in a single layer in a wide frying pan. Toast the nuts over medium heat until they're golden and fragrant. Keep stirring the nuts often here. Nuts can go from toasted to burnt very quickly, so don't take your eyes off of them. This process should only take about 3 to 5 minutes. Once toasted, remove from the pan to stop the cooking process.
  4. Step 4: Chop the endive into bite-sized pieces. Combine the endive, prepared fennel, diced avocado, parmesan, and toasted nuts in a large mixing bowl.
  5. Serve: Add the dressing, to taste, and toss to coat. Serve any additional dressing on the side.

Recipe Notes

Note 1: Curly endive is a naturally bitter green that's super good for you. If you can't find it, try using: Belgian endive, radicchio, mustard greens, and/or dandelion greens. Escarole and/or arugula are other milder options.

Note 2: Pine nuts may be substituted with an equal amount of slivered almonds or chopped walnuts.

Nutrition

Creamy avocado contrasts well with strong flavors such as fennel, endive, and parmesan. Tossed with toasted pine nuts and a lush dijon dressing for a salad that's flavorful, healthy, and quick to prepare. If you've never tried curly endive before, you may be surprised by how naturally bitter the lettuce is. I'm a big fan of the taste, but I've also listed other milder options in the recipe notes below. For serving, this salad pairs very well with pork tenderloin or veggie burgers.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 2-4 days w/o dressing


Shopping List
    Salad
  • 1/2 bunch curly endive, washed & dried (Note 1)
  • 1/2 fennel bulb
  • 33333333/100000000 cup pine nuts (Note 2)
  • 1 avocado, diced
  • 1/2 cup parmesan, sliced into shards with a vegetable peeler Mustard Dressing
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon shallot, minced
  • 2 teaspoons low-carb granulated sweetener, optional (1:1 sugar substitute)
  • 2 teaspoons white balsamic vinegar
  • salt, to taste

Instructions
  1. Step 1: Stir together all dressing ingredients until smooth. If using the curly endive, I would recommend adding the sweetener to offset some of the bitterness. Store the dressing in the refrigerator.
  2. Step 2: Cut the fennel into quarters and use a vegetable peeler to peel the fennel into thin ribbons. Chop any pieces that can't be peeled into very small pieces. Set aside.
  3. Step 3: Spread the nuts in a single layer in a wide frying pan. Toast the nuts over medium heat until they're golden and fragrant. Keep stirring the nuts often here. Nuts can go from toasted to burnt very quickly, so don't take your eyes off of them. This process should only take about 3 to 5 minutes. Once toasted, remove from the pan to stop the cooking process.
  4. Step 4: Chop the endive into bite-sized pieces. Combine the endive, prepared fennel, diced avocado, parmesan slices, and toasted nuts in a large mixing bowl.
  5. Serve: Add the dressing, to taste, and toss to coat. Serve any additional dressing on the side.

Recipe Notes

Note 1: Curly endive is a naturally bitter green that's super good for you. If you can't find it, try using: Belgian endive, radicchio, mustard greens, and/or dandelion greens. Escarole and/or arugula are other milder options.

Note 2: Pine nuts may be substituted with an equal amount of slivered almonds or chopped walnuts.

Nutrition

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Endive Salad with Avocado and Mustard Dressing

PT25M 1/2 bunch curly endive, washed and dried (Note 1) 1/2 fennel bulb 33333333/100000000 cup pine nuts (Note 2) 1 avocado, diced 1/2 cup parmesan, sliced into shards with a vegetable peeler 6 tablespoons extra-virgin olive oil 2 tablespoons dijon mustard 1 tablespoon lemon juice 1 tablespoon shallot, minced 2 teaspoons honey (optional, if you prefer a sweeter taste) 2 teaspoons white balsamic vinegar salt, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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