Endive and Avocado Salad

1. 1

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

2. 2

   Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks.

3. 3

   Cut the avocados into large dice or wedges.

4. 4

   Toss the avocados and endive with the vinaigrette.

5. 5

   Season, to taste, and serve at room temperature.

6. 6

   Note: Haas avocados are the brown ones from California.

7. 7

   The green ones don't have nearly as much flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.