Endive Avocado Salad with Lemon Vinaigrette
So first off I have to ask - what is a salad dressing that is made from herbs, citrus, & oil but contains no vinegar? Is it still a Vinaigrette? Let's go with that for now, OK?
I saw this delicious salad on Andie's blog Can You Stay for Dinner?
And because I had most of the ingredients on hand, I decided to make it to go with pasta and basil marinara I was already planning last night.
It was so, so good, and fresh.
And a very simple recipe, perfect for the spring with all the great produce out.
Whisk up the Vinaigrette of fresh lemon juice, a minced garlic clove, olive oil, shredded Parmesan, salt, & pepper. Then toss the lettuce with the dressing and plate it for each person. I used endive because it's what I had and was tired of romaine. Andie's original recipe calls for arugula. Your pick!
Top with halved cherry tomatoes, sliced avocado and a sprinkling of Sea Salt and black pepper.
I had a big avocado so we all got generous portions of sliced avocado. Win-win.
Brennan and David felt like it might be a little too lemon-y so you can play with the flavor as you're making up your dressing.
Double click to print as a 5x7 recipe card.