Our consulting chef Pam McKinstry’s friend Suzette (of the incredible Suzette’s Yam Soup) shared her favorite salad recipe, and it’s amazing how something so simple can be so delicious!
Julienned Belgian endive and cubes of avocado are tossed with lemon and olive oil, and seasoned with sea salt. We’ve added julienned romaine to the mixture for its beautiful color (and since endive can be expensive, it also reduces the overall cost of the dish). Even better, this salad takes just 10 minutes to prepare from start to finish!
|8||Belgian endives (about 1-1/4 lbs, trimmed and any discolored leaves discarded)|
|1 head||Earthobund Farm Organic Romaine Hearts|
|3||Earthbound Farm Organic Avocados (fully ripe, peeled, pitted and cut into 1/3-inch dice)|
|3 tablespoons||fresh lemon juice|
|3 tablespoons||avocado or extra-virgin olive oil|
|1/4 teaspoon||Sea salt (plus more to taste)|
|Freshly ground black pepper|
Wash and dry the endives and lettuce. Cut the endives crosswise into thin strips and place in a large bowl. Cut the romaine heart crosswise into a thin julienne and add to the endive. Toss the greens to combine. Add the avocado to the bowl.
In a small dish, whisk together the lemon juice, oil and sea salt. Pour the vinaigrette over the endive mixture and toss gently to coat. Season to taste with additional sea salt and freshly ground black pepper. Serve immediately.