This Belgian Endive and Pear Salad is an adventurous combination of sweet, savory, and tangy flavors. It’s loaded with fresh, whole-food ingredients and only takes a few minutes to put together. It’s topped with a homemade lemon, garlic, and ginger vinaigrette that is an easy, diet-friendly showstopper.
The star veggie in this salad is endive. This tasty ingredient is not only low-carb, it’s high in vitamin K, which increases blood circulation and helps lower your risk of cancer.
Pear is a wonderful addition to any salad because it remains crisp even after you drizzle on the lemon ginger dressing. What’s more, these fruits are a rich source of important minerals such as copper and potassium, which play a huge role in supporting an optimal immune response and nerve function.
I added mixed nuts for an added crunch, however you should skip this step if following an AIP or elimination diet.
When ready to serve, drizzle the vinaigrette over the salad and toss to coat evenly. Serve immediately to best enjoy your easy and elegant Belgian Endive and Pear Salad!
Belgian Endive and Pear Salad
Course:
Servings
2
Ingredients
Salad
- 4 cups 960.00 ml endive torn or chopped roughly
- 1 pear sliced thinly (reserve some slices for garnish)
- 1 avocado diced
- 2 cups 480.00 ml shallots approximately 1 shallot, sliced thinly
- 1/2 cup 120.00 ml beets julienned and roasted
- 1/4 cup 60.00 ml mixed nuts
Dressing
- 1 lemon juiced
- lemon zest
- 1 cloves garlic minced
- 1 tsp 4.93 ml ginger minced
- 2 Tbsp 29.57 ml extra virgin olive oil
Instructions
- Mix together endive, pear, avocado, and shallot in a large bowl.
- In a smaller bowl combine dressing ingredients and whisk together.
- Add desired amount of dressing to mixed salad. Top with reserved pear slices, beets, and mixed nuts.
