This salad is not only deliciousĀ – it’s also healthy!
Adapted from Giangi Townsend
Yield: 6 servings
Ingredients
- 1.5 tablespoons Organic Dijon Mustard
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 heads of endive
- 4 ripe Haas avocados, peeled and seeded
- 2 cups edamame
Directions:
- 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, edamame and endive with the vinaigrette. Season to taste and serve at room temperature.
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