Endive Avocado Salad with Lemon Vinaigrette

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.

 

Enjoy!