Radish and Endive Raw Spring Salad
Radish and Endive Raw Spring Salad
3 heads red or white California endive (On-deeve) with leaves separated and chopped
10 radishes, thinly sliced
2 scallions, chopped
1 avocado, diced
2 tablespoons fresh squeezed lemon juice
¼ teaspoon sea salt
Fresh cracked pepper to taste
In large salad bowl, combine chopped endive, sliced radishes, chopped scallions and diced avocado. Gently mix together. Add 2 tablespoons fresh lemon juice and season with ¼ teaspoon sea salt and fresh cracked pepper to taste and toss to serve.
Serves 4
Prep time: 10 minutes
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This is one of the best delicious raw salads yet! You may have seen this recipe last spring in the Atlanta Journal Constitution and it’s time for a refresher. Our generous friends at California Endive sent us a beautiful bounty and we certainly know exactly what to do with endive! Pronounced ON-DEEVE, these long legged beauties pack a super powerful punch on the antioxidant front as well as having a delightful and delicious fresh produce crunch and flavor. Use them in place of crackers or chips in your favorite dip or hummus or use them as a little “boat” to carry your smoked salmon or favorite appetizer. You can also serve them grilled or just tossed into a salad of their own.
Keeping it healthy…Cheers, Megan
