ENDIVE WITH AVOCADO SALAD
Steps:
- 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 and endive with the vinaigrette. Season to taste and serve at room temperature.
Nutrition Facts : Calories 270 kcal, Carbohydrate 22 g, Protein 6 g, Fat 20 g, SaturatedFat 3 g, Sodium 408 mg, Fiber 18 g, Sugar 1 g, ServingSize 1 serving
ENDIVE AND APPLE SALAD
This salad came to The Times from Kathryn Anible, a personal chef in New York, whose solution to adding color to your winter table lies in this fresh, crunchy salad. "I just like it because the endive is not frequently used in salads, and it tends to be a little bitter," she said. "The apple sweetens it up a little bit and makes it more approachable. It has a nice crunchy, fresh texture."
Provided by Tara Parker-Pope
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
- In a small sauté pan, toast the pecans over medium heat. Allow to cool.
- Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 11 grams
AVOCADO ENDIVE CUPS WITH SALSA
I jazz up guacamole by serving it atop endive leaves. Add a brilliant red pepper salsa, and you've got a standout appetizer. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a small bowl, combine red peppers, fennel, olives, oil and cilantro; stir in 1/4 teaspoon each salt and pepper., In another bowl, mash avocados with a fork. Stir in lime juice, jalapeno, green onion, garlic, cumin, pepper sauce and the remaining salt and pepper. Stir in tomatoes., Spoon about 1 tablespoon avocado mixture onto each endive leaf; top each with about 1 tablespoon pepper mixture. Sprinkle with fennel fronds.
Nutrition Facts : Calories 43 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 109mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
THE BAREFOOT CONTESSA'S ENDIVE AND AVOCADO SALAD
Great salad because not only are the ingredients available year-round, but no cooking is needed! Means a lot on a hot summer day.
Provided by Irish Rose
Categories Low Protein
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
- Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1" chunks. Cut the avocados into large pieces. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.
BEET, AVOCADO AND ENDIVE SALAD
Steps:
- Put on a pair of rubber gloves and slice the beets into thin rounds on a mandoline. Stack the rounds and then slice them into thin strips (aka julienne). Place the julienned beets on a paper-towel-lined plate. Set aside.
- In a medium bowl, whisk together the olive oil, orange juice, balsamic vinegar, honey, and salt and pepper to taste. Set aside.
- Remove 8 leaves from each endive, and reserve. Slice the remaining endives 1/2 inch thick. Combine the sliced endives, radishes and avocado in a large bowl.
- Season with salt and pepper. Add half of the dressing and toss to coat.
- In a second bowl, add the julienned beets and pour over the remaining dressing. Toss to coat.
- Set up 4 salad plates. Arrange 4 of the reserved endive leaves on each plate, with the stem ends pointed toward the center. Top each leaf with some of the avocado-endive mixture and then with some of the beets. Serve immediately.
AVOCADO AND ENDIVE SALAD
Provided by Pierre Franey
Categories easy, lunch, quick, salads and dressings
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Trim off the bottoms of the endive. Cut them in 2-inch lengths. Drop them in cold water and drain well.
- In a salad bowl, blend the lemon juice, mustard, vinegar, oil, salt and pepper with a wire whisk until smooth. Set aside.
- 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.
- Add the endive and avocado to the salad bowl and toss. Serve on chilled salad plates.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 193 milligrams, Sugar 0 grams, TransFat 0 grams
AVOCADO, SHRIMP, AND ENDIVE SALAD
This tasty trio makes for a healthy and highly-satisfying dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 8
Steps:
- Whisk 2 tablespoons oil with 1 tablespoon lemon juice until combined.
- Combine shrimp with remaining 2 tablespoons lemon juice, the salt, and pepper, and let stand for 10 minutes.
- Heat remaining 2 tablespoons oil in a skillet over high heat. Add shrimp and juices, and cook, stirring, until shrimp are pink and cooked through, 1 to 2 minutes. Transfer shrimp and juices to a bowl.
- Add endives, avocados, tarragon, and dressing to shrimp, and gently toss. Serve immediately.
Nutrition Facts : Calories 299 g, Cholesterol 53 g, Fiber 7 g, Protein 9 g, SaturatedFat 4 g, Sodium 200 g
SHRIMP AND AVOCADO SALAD ON ENDIVE LEAVES
The secret to the shrimp salad's decadent taste: creamy avocado, which is rich in heart-healthy unsaturated fat. Slivers of scallion and a shot of lime juice brighten the flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon; let cool. Cut into 1/4-inch pieces.
- Transfer shrimp to a medium bowl. Add lime juice, chopped scallions, jalapeno, and salt. Stir to combine. Refrigerate for at least 30 minutes or up to 2 hours.
- Just before serving, cut avocado into a 1/4-inch cubes, and fold into shrimp mixture. Separate endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon shrimp salad onto each leaf. Garnish with sliced scallions, and sesame seeds if desired.
Nutrition Facts : Calories 23 g, Cholesterol 18 g, Fat 1 g, Fiber 2 g, Protein 3 g, Sodium 110 g
ENDIVE, AVOCADO, AND RED GRAPEFRUIT SALAD
Steps:
- Using a sharp knife, slice off both ends of each grapefruit. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith. Working over a bowl to catch the juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
- In a small bowl, whisk together vinegar, honey, yogurt, 1/8 teaspoon salt, and 3 tablespoons grapefruit juice. Season with pepper. Whisk in oil until emulsified.
- Halve endive lengthwise, and cut out core; cut leaves into 1-inch pieces. Toss with three-quarters of the dressing.
- Cut avocado in half lengthwise, and remove pit. Peel and slice avocado into 1/4-inch wedges. Divide endive and avocado among four plates. Drizzle servings with remaining dressing, dividing evenly. Divide grapefruit segments among plates, and serve immediately.
- nutrition information
- (Per Serving)
- Calories: 202
- Saturated Fat: 1.9g
- Unsaturated Fat: 10.4g
- Cholesterol: 3mg
- Carbohydrates: 23g
- Protein: 2.4g
- Sodium: 70mg
- Fiber: 6.6g
ENDIVE, AVOCADO AND RED GRAPEFRUIT SALAD
A healthy salad from Martha Stewart. Perfect for those winter months! It is so pretty with the pink and the green!!! I thought the endive was sort of bitter, but everyone else loved it. The dressing was awesome.
Provided by januarybride
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut peels, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
- Whisk together vinegar, honey, sour cream, salt, and 3 tablespoons grapefruit juice in a small bowl. Season with pepper. While whisking, add oil in a slow steady stream; whisk until emulsified.
- Halve endives lengthwise, and core; cut leaves into 1-inch-thick pieces. Toss with three-quarters of the dressing. Cut avocado into 1/4-inch-thick slices. Divide endive and avocado among four plates. Drizzle each serving with one-quarter of the remaining dressing. Divide grapefruit segments among plates.
Nutrition Facts : Calories 279.4, Fat 13.6, SaturatedFat 2.3, Cholesterol 2.2, Sodium 191.6, Carbohydrate 38.6, Fiber 20.8, Sugar 14.2, Protein 8.4
AVOCADO, SHRIMP, AND ENDIVE SALAD
Steps:
- Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.
- Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.
- Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss.
WATERCRESS, ENDIVE AND AVOCADO SALAD
Watercress, Belgian endive and red onion are tossed with avocado slices and parsley in a balsamic vinaigrette dressing.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Wash, dry and rough chop the watercress and place in large bowl.
- Half then slice endive lengthwise in slender ribbons. Slice onion very thin. Add endive and onion to bowl.
- Remove skin and pit of avocado and cut into strips. Set aside.
- Clean and rough chop the parsley.
- Add 1/2 cup Newman's Own Balsamic Vinaigrette and toss. Add avocado and parsley, salt and pepper to taste and toss gently once more. Serve.
Nutrition Facts : Calories 193 calories, Carbohydrate 10.8 g, Fat 16.6 g, Fiber 4.5 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 409.6 mg, Sugar 2.2 g
AVOCADO, SHRIMP, AND ENDIVE SALAD
This is 3 of my favorite ingredients..great for spring/summer dining. Super easy to prepare and looks great on the plate. COOKS NOTES: Taste the dressing first, and season prior to adding to salad. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! Due to the style of the ingredients I have chosen ZWT REGION: Belgium / BeNeLux.
Provided by kiwidutch
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes.
- Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.
- Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.
- Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss.
Nutrition Facts : Calories 703.9, Fat 50.6, SaturatedFat 7.2, Cholesterol 259.2, Sodium 3281.2, Carbohydrate 27.8, Fiber 19.3, Sugar 1.8, Protein 41.7
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