Endive Salad with Avocado and Mustard Dressing

Creamy avocado contrasts well with strong flavors like fennel, bitter endive, and parmesan. Toss with toasted pine nuts and a lush dijon dressing for a salad that's flavorful, healthy, and quick to prepare. This salad pairs very well with pork tenderloin or veggie burgers.

How To MakeDiet Type: Classic

Freeze For Not recommended

Best by 2-4 days w/o dressing

Shopping List

For the 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 For the 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

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.
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.
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.
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.
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

Serves 3
Calories Per Serving: 385			DAILY VALUE %
Total Fat 35g	54%	Total Carbohydrate 12g	4%
Sodium 162mg	7%	Fiber 8g	30%
Sugars 3g		Net Carbohydrate 4g
Cholesterol 0mg	0%	Protein 10g	20%
Vitamin A	39%	Vitamin C	24%
Calcium	6%	Iron	11%
Potassium 733mg	21%

Nutritional information is for 1 serving, tossed and equally divided with half of the dressing.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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

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

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.
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.
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.
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.
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

Serves 3
Calories Per Serving: 372			DAILY VALUE %
Total Fat 34g	53%	Total Carbohydrate 14g	5%
Sodium 232mg	10%	Fiber 10g	38%
Sugars 3g		Net Carbohydrate 4g
Cholesterol 0mg	0%	Protein 6g	13%
Vitamin A	39%	Vitamin C	24%
Calcium	6%	Iron	19%
Potassium 813mg	23%

Nutritional information is for 1 serving, tossed and equally divided with half of the dressing.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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

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

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.
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.
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.
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.
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

Serves 3
Calories Per Serving: 372			DAILY VALUE %
Total Fat 34g	53%	Total Carbohydrate 14g	5%
Sodium 232mg	10%	Fiber 10g	38%
Sugars 3g		Net Carbohydrate 4g
Cholesterol 0mg	0%	Protein 6g	13%
Vitamin A	39%	Vitamin C	24%
Calcium	6%	Iron	19%
Potassium 813mg	23%

Nutritional information is for 1 serving, tossed and equally divided with half of the dressing.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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

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

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.
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.
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.
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.
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

Serves 3
Calories Per Serving: 385			DAILY VALUE %
Total Fat 35g	54%	Total Carbohydrate 12g	4%
Sodium 162mg	7%	Fiber 8g	30%
Sugars 3g		Net Carbohydrate 4g
Cholesterol 0mg	0%	Protein 10g	20%
Vitamin A	39%	Vitamin C	24%
Calcium	6%	Iron	11%
Potassium 733mg	21%

Nutritional information is for 1 serving, tossed and equally divided with half of the dressing.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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