Avocado and Endive Salad

Ingredients

• 4 heads Belgian endive
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon red-wine vinegar
• 3 tablespoons vegetable or peanut oil
• Salt and freshly ground pepper to taste
• 1 ripe unblemished avocado

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    186 calories; 18 grams fat; 1 gram saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 1 gram protein; 46 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Trim off the bottoms of the endive. Cut them in 2-inch lengths. Drop them in cold water and drain well.
2. In a salad bowl, blend the lemon juice, mustard, vinegar, oil, salt and pepper with a wire whisk until smooth. Set aside.
3. When ready to serve, peel the avocado and slice it in half. Discard the pit and cut the avocado lengthwise into slices 1/2 inch thick.
4. Add the endive and avocado to the salad bowl and toss. Serve on chilled salad plates.

15 minutes