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.”
READY IN:
10mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
  2. 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.

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