Endive And Avocado Salad Food

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.

THE BAREFOOT CONTESSA'S ENDIVE AND 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 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.

AVOCADO AND ENDIVE SALAD

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.

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.

ENDIVE AND AVOCADO SALAD

Steps:

• Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-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.
• Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.

ENDIVE, ORANGE, AVOCADO, AND BACON SALAD

Steps:

• In a small bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil in a stream until emulsified.
• With a sharp knife cut peel and pith from orange and cut sections free from membranes. Cut sections into 1/2-inch pieces and transfer to a bowl. Peel and pit avocado. Cut avocado into 1/2-inch pieces and add to orange. Trim endives and slice thin crosswise. Add endives and dressing and toss salad lightly. Sprinkle salad with bacon.

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

NIGELLA LAWSON PEA, MINT AND AVOCADO SALAD

Steps:

• First make the dressing: put the oil and vinegar and a pinch of sugar into a large bowl and then put in a decent handful of chopped mint.
• Stir well so all is amalgamated.
• Cook the podded peas for a short time in salted boiling water, just so they are ready, but not soft.
• Taste after 2 minutes and then keep tasting.
• Pour peas in colander and then straight away into the bowl of dressing and let steep for an hour or up to a day.
• Just before serving, stir in about a packetful of mixed salad, the chicory which has been separated into it leaves and the avocado, which should be cut into bite size chunky slices.
• You may need to drizzle a bit more oil after tossing.
• serve this on a big plate.
• Sprinkle with more mint.

ENDIVE, AVOCADO AND RED GRAPEFRUIT SALAD

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.

SHRIMP AND AVOCADO SALAD ON ENDIVE LEAVES

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.

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.