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Endive Pea and Avocado Salad

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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

Ingredients:

  • 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

Preparation:

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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