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    You are in: Home / Recipes / The Barefoot Contessa's Endive and Avocado Salad Recipe
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    The Barefoot Contessa's Endive and Avocado Salad

    The Barefoot Contessa's Endive and Avocado Salad. Photo by Sandi (From CA)

    1/1 Photo of The Barefoot Contessa's Endive and Avocado Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Irish Rose's Note:

    Great salad because not only are the ingredients available year-round, but no cooking is needed! Means a lot on a hot summer day.

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    Units: US | Metric


    1. 1
      Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
    2. 2
      Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1" chunks. Cut the avocados into large pieces. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.

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    Ratings & Reviews:

    • on August 23, 2008

      I don't wish to rate this because it's my first time using endive as the only lettuce in a salad and we found it far too bitter to eat and the dijon dressing seemed to clash with it terribly. Perhaps it was the *type* of endive? We've had this lettuce as one of, say, 5 variations in a mix, but then its bitterness is tempered by the other greens. To this salad I added some crispy baked prosciutto pieces and we ended up eating only those and the avocado. Thank you anyway for posting.

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    Nutritional Facts for The Barefoot Contessa's Endive and Avocado Salad

    Serving Size: 1 (456 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 335.7
    Calories from Fat 248
    Total Fat 27.5 g
    Saturated Fat 3.8 g
    Cholesterol 0.0 mg
    Sodium 344.8 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 18.6 g
    Sugars 1.5 g
    Protein 6.7 g

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