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Endive Pea and Avocado Salad


Make sure you buy the avocados a few days ahead of time. Place them together in a paper bag and leave at room temperature to ripen. They're ready to use when they yield to gentle pressure. I love the combination of flavors and textures in this easy salad.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 6


  • 1/3 cup extra virgin olive oil
  • 3 Tbsp. white wine vinegar
  • 1 Tbsp. lemon juice
  • 2 Tbsp. Dijon mustard
  • 1/2 tsp. dried thyme leaves
  • 1/2 teaspoon sugar
  • salt and white pepper to taste
  • 1/2 cup chopped parsley
  • 9 oz. pkg. frozen baby peas
  • 2 heads endive lettuce
  • 1/2 cup sliced green onions
  • 1 bag baby greens lettuce mix
  • 3 ripe avocados
  • 1/2 cup crumbled feta cheese, if desired


In medium bowl combine olive oil, vinegar, lemon juice, mustard, salt, thyme, sugar, salt, pepper, and parsley and blend well with wire whisk.

Place the frozen peas in a colander and pour boiling water over them to thaw. Drain well. Add peas to the dressing; stir, cover, and refrigerate.

When ready to serve, clean endive and slice 1/4" thick across each bunch. Then toss with green onions and baby greens in a salad bowl. Peel and cube the avocado and place on salad. Then spoon on peas and all of the dressing. If using feta, crumble over salad, then serve immediately.

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