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If you haven't tried dandelion greens yet, now is the time. At first bite, your tastebuds will be surprised by the bitterness of the greens, but if you're a fan of radicchio, you'll love it by the second bite. This salad is the perfect introduction to it: creamy chickpeas, fluffy quinoa, and scallions, coated in an olive oil vinaigrette. Studies have also shown notable health benefits of dandelion greens including: regulation of blood pressure, liver detoxification, digestive aid, and bone strength. Pay attention to how your body feels after eating this salad, you might be pleasantly surprised. How To MakeDiet Type: Plant-based liked this Freeze For Not recommended Best by 3-5 days Shopping List Salad 1 bunch dandelion greens, washed and chopped 2 cups cooked quinoa 1 (15 ounce) can chickpeas, drained and rinsed 6 small scallions, chopped 1/2 small fennel bulb, very thinly sliced (optional) Vinaigrette 1/4 cup extra-virgin olive oil 1/4 cup champagne vinegar (we like this one) 2 teaspoons dijon mustard 1/2 teaspoon salt black pepper, to taste #c09661ea1-d0dc-4bc1-8427-56c4e6451c20 { } Instructions Step 1: Stir all vinaigrette ingredients together. Set aside. Step 2: Combine all salad ingredients in a bowl. Add the vinaigrette and stir to coat. If preparing this salad for a meal prep, do not skip the step of adding the dressing - as it helps to marinate all the ingredients, and actually tastes just as good (maybe even better) the next day. Serve: Enjoy. This salad is great on it its own, or with a side of avocado. Recipe Notes Note 1: Recipe inspired by the Dandelion Salad at Erewhon Market of Los Angeles. Disclosure: As an Amazon Associate, we earn from qualifying purchases. There’s no extra cost to you. We only endorse things we’ve personally used and highly recommend. Nutrition Serves 4 Calories Per Serving: 268DAILY VALUE % Total Fat  16g 24% Total Carbohydrate  28g 9% Sodium  373mg 16% Fiber  6g 22% Sugars  1g Net Carbohydrate  22g Cholesterol  0mg 0% Protein  6g 13% Vitamin A  112% Vitamin C  33% Calcium  13% Iron  17% Potassium  342mg 10% Nutritional information suggested is for 1 serving, with all vinaigrette included. Nutritional Data Disclaimer The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional. If you haven't tried dandelion greens yet, now is the time. At first bite, your tastebuds will be surprised by the bitterness of the greens, but if you're a fan of radicchio, you'll love it by the second bite. This salad is the perfect introduction to it: creamy avocado, cauliflower rice, and scallions, coated in an olive oil vinaigrette. Studies have also shown notable health benefits of dandelion greens including: regulation of blood pressure, liver detoxification, digestive aid, and bone strength. Pay attention to how your body feels after eating this salad, you might be pleasantly surprised. How To MakeDiet Type: Paleo liked this Freeze For Not recommended Best by 3-5 days Shopping List Salad 1 bunch dandelion greens, washed and chopped 2 1/2 cups raw cauliflower rice 2 medium avocados, diced 6 small scallions, chopped 1/2 small fennel bulb, very thinly sliced (optional) Vinaigrette 1/4 cup extra-virgin olive oil 1/4 cup champagne vinegar 2 teaspoons dijon mustard 1/2 teaspoon salt black pepper, to taste #c7fb5fbc4-4eb1-4ecd-9fff-b8646c3d2d51 { } Instructions Step 1: Preheat the oven to 410°F. Spread the cauliflower rice evenly on a rimmed baking sheet. Roast the "rice" for 8 minutes. Set aside to cool. Step 2: Stir all vinaigrette ingredients together. Set aside. Step 3: Combine all salad ingredients in a bowl. Add the vinaigrette and stir to coat. If preparing this salad for a meal prep, do not skip the step of adding the dressing - as it helps to marinate all the ingredients, and actually tastes just as good (maybe even better) the next day. Serve: Enjoy. This salad is great on it its own, or with a side of smoked salmon. Recipe Notes Note 1: Recipe inspired by the Dandelion Salad at Erewhon Market of Los Angeles. Nutrition Serves 4 Calories Per Serving: 299DAILY VALUE % Total Fat  26g 39% Total Carbohydrate  15g 5% Sodium  354mg 15% Fiber  8g 34% Sugars  2g Net Carbohydrate  7g Cholesterol  0mg 0% Protein  5g 10% Vitamin A  117% Vitamin C  75% Calcium  20% Iron  11% Potassium  777mg 22% Nutritional information suggested is for 1 serving, with all vinaigrette included. Nutritional Data Disclaimer The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional. If you haven't tried dandelion greens yet, now is the time. At first bite, your tastebuds will be surprised by the bitterness of the greens, but if you're a fan of radicchio, you'll love it by the second bite. This salad is the perfect introduction to it: creamy avocado, cauliflower rice, and scallions, coated in an olive oil vinaigrette. Studies have also shown notable health benefits of dandelion greens including: regulation of blood pressure, liver detoxification, digestive aid, and bone strength. Pay attention to how your body feels after eating this salad, you might be pleasantly surprised. How To MakeDiet Type: Low-carb liked this Freeze For Not recommended Best by 3-5 days Shopping List Salad 1 bunch dandelion greens, washed and chopped 2 1/2 cups raw cauliflower rice 2 medium avocados, diced (Note 1) 6 small scallions, chopped Vinaigrette 1/4 cup extra-virgin olive oil 1/4 cup champagne vinegar 2 teaspoons dijon mustard 1/2 teaspoon salt black pepper, to taste #c95f50544-f3af-48f9-8fd8-68cf3cff4e28 { } Instructions Step 1: Preheat the oven to 410°F. Spread the cauliflower rice evenly on a rimmed baking sheet. Roast the "rice" for 8 minutes. Set aside to cool. Step 2: Stir all vinaigrette ingredients together. Set aside. Step 3: Combine all salad ingredients in a bowl. Add the dressing and stir to coat. If preparing this salad for a meal prep, do not skip the step of adding the dressing - as it helps to marinate all the ingredients, and actually tastes just as good (maybe even better) the next day. Serve: Enjoy. This salad is great on it its own, or with a side of smoked salmon. Recipe Notes Note 1: Every 2 avocados may also be replaced with 1 (15 ounce) can of drained chickpeas. Note 2: Recipe inspired by the Dandelion Salad at Erewhon Market of Los Angeles. Nutrition Serves 4 Calories Per Serving: 299DAILY VALUE % Total Fat  26g 39% Total Carbohydrate  15g 5% Sodium  354mg 15% Fiber  8g 34% Sugars  2g Net Carbohydrate  7g Cholesterol  0mg 0% Protein  5g 10% Vitamin A  117% Vitamin C  75% Calcium  20% Iron  11% Potassium  777mg 22% Nutritional information suggested is for 1 serving, with all vinaigrette included. Nutritional Data Disclaimer The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional. -image
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High heat and a little oil are all you need to make tender, crispy-edged brussel sprouts. After cooking, toss the roasted sprouts in a quick sweet and spicy glaze with notes of agave syrup, ginger, and garlic. A little Asian Mayo Sauce drizzled on top wouldn't hurt either. Trust me, you'll love eating your vegetables with this dish. How To MakeDiet Type: Plant-based liked this Freeze For Not recommended Best by 3-5 days Shopping List Brussel Sprouts 1 pound brussel sprouts, cleaned 2 tablespoons high-heat cooking oil salt and pepper, to taste Spicy Agave Glaze 3 tablespoons neutral-flavored oil (grapeseed, safflower, or avocado) 3 tablespoons agave syrup 2 tablespoons rice vinegar 1 packed tablespoon fresh ginger, minced 1 garlic clove, minced 1 teaspoon sriracha 1/2 teaspoon red pepper flakes 1/2 teaspoon salt #cbe185fac-b1a9-4710-8649-e207e9d8bf9f { } Instructions Step 1: Preheat the oven to 420°F. Place a baking sheet or large cast-iron pan in the oven to preheat. Step 2: Dry the sprouts well and then cut them lengthwise into halves or quarters, depending on their size. Toss the sprouts with the oil and spread evenly, in a single layer, on the pre-heated baking sheet or pan. Avoid overcrowding the pan, otherwise you won't get as many crispy edges. Step 3: Roast the sprouts to 20 to 25 minutes, flipping them over halfway through the cooking time. They will be ready when they are well charred and fork-tender. Step 4: Meanwhile, combine all glaze ingredients in a tall mason jar and emulsify it with a stick blender. You could also use a small blender, or whisk by hand. If doing so by hand, mince the ginger very well. It will be less creamy, but still tasty. Step 5: Remove the sprouts from the oven and toss with half of the prepared glaze. Taste and adjust seasonings as desired. Serve: Enjoy this dish warm with extra glaze on the side and/or drizzled on top. Nutrition Serves 4 Calories Per Serving: 250DAILY VALUE % Total Fat  17g 27% Protein  4g 8% Total Carbohydrate  23g 8% Net Carbohydrate  19g Fiber  4g 18% Potassium  517mg 15% Vitamin A  43% Vitamin C  97% Calcium  49% Iron  2% Nutritional information is for 1 serving, with all dressing included. Nutritional Data Disclaimer The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional. -image
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close recipeRecipe Filterdisable on this site Creamy avocado contrasts well with strong flavors such as fennel, endive, and parmesan. Tossed with toasted pine nuts and a lush dijon dressing for a salad that's flavorful, healthy, and quick to prepare. If you've never tried curly endive before, you may be surprised by how naturally bitter the lettuce is. I'm a big fan of the taste, but I've also listed other milder options in the recipe notes below. For serving, this salad pairs very well with pork tenderloin or veggie burgers. How To MakeDiet Type: Classic liked this Freeze For Not recommended Best by 2-4 days w/o dressing Shopping List Salad 1/2 bunch curly endive, washed and dried (Note 1) 1/2 fennel bulb 1/3 cup pine nuts (Note 2) 1 avocado, diced 1/2 cup parmesan, sliced into shards with a vegetable peeler Mustard Dressing 6 tablespoons extra-virgin olive oil 2 tablespoons dijon mustard 1 tablespoon lemon juice 1 tablespoon shallot, minced 2 teaspoons honey (optional, if you prefer a sweeter taste) 2 teaspoons white balsamic vinegar salt, to taste #cc4ab9f92-5c80-41c0-904f-f7b090814ad3 { } Instructions Step 1: Stir together all dressing ingredients until smooth. If using the curly endive, I would recommend adding the honey to offset some of the bitterness. Store the dressing in the refrigerator. Step 2: Cut the fennel into quarters and use a vegetable peeler to peel the fennel into thin ribbons. Chop any pieces that can't be peeled into very small pieces. Set aside. Step 3: Spread the nuts in a single layer in a wide frying pan. Toast the nuts over medium heat until they're golden and fragrant. Keep stirring the nuts often here. Nuts can go from toasted to burnt very quickly, so don't take your eyes off of them. This process should only take about 3 to 5 minutes. Once toasted, remove from the pan to stop the cooking process. Step 4: Chop the endive into bite-sized pieces. Combine the endive, prepared fennel, diced avocado, parmesan slices, and toasted nuts in a large mixing bowl. Serve: Add the dressing, to taste, and toss to coat. Serve any additional dressing on the side. Recipe Notes Note 1: Curly endive is a naturally bitter green that's super good for you. If you can't find it, try using: Belgian endive, radicchio, mustard greens, and/or dandelion greens. Escarole and/or arugula are other milder options. Note 2: Pine nuts may be substituted with an equal amount of slivered almonds or chopped walnuts. Nutrition Serves 3 Calories Per Serving: 385DAILY VALUE % Total Fat  35g 54% Total Carbohydrate  12g 4% Sodium  162mg 7% Fiber  8g 30% Sugars  3g Net Carbohydrate  4g Cholesterol  0mg 0% Protein  10g 20% Vitamin A  39% Vitamin C  24% Calcium  6% Iron  11% Potassium  733mg 21% Nutritional information is for 1 serving, tossed and equally divided with half of the dressing. Nutritional Data Disclaimer The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional. Creamy avocado contrasts well with strong flavors such as fennel, endive, and parmesan. Tossed with toasted pine nuts and a lush dijon dressing for a salad that's flavorful, healthy, and quick to prepare. If you've never tried curly endive before, you may be surprised by how naturally bitter the lettuce is. I'm a big fan of the taste, but I've also listed other milder options in the recipe notes below. For serving, this salad pairs very well with pork tenderloin or veggie burgers. How To MakeDiet Type: Classic liked this Freeze For Not recommended Best by 2-4 days w/o dressing Shopping List Salad 1/2 bunch curly endive, washed and dried (Note 1) 1/2 fennel bulb 1/3 cup pine nuts (Note 2) 1 avocado, diced 1/2 cup parmesan, sliced into shards with a vegetable peeler Mustard Dressing 6 tablespoons extra-virgin olive oil 2 tablespoons dijon mustard 1 tablespoon lemon juice 1 tablespoon shallot, minced 2 teaspoons honey (optional, if you prefer a sweeter taste) 2 teaspoons white balsamic vinegar salt, to taste #cc4ab9f92-5c80-41c0-904f-f7b090814ad3 { } Instructions Step 1: Stir together all dressing ingredients until smooth. If using the curly endive, I would recommend adding the honey to offset some of the bitterness. Store the dressing in the refrigerator. Step 2: Cut the fennel into quarters and use a vegetable peeler to peel the fennel into thin ribbons. Chop any pieces that can't be peeled into very small pieces. Set aside. Step 3: Spread the nuts in a single layer in a wide frying pan. Toast the nuts over medium heat until they're golden and fragrant. Keep stirring the nuts often here. Nuts can go from toasted to burnt very quickly, so don't take your eyes off of them. This process should only take about 3 to 5 minutes. Once toasted, remove from the pan to stop the cooking process. Step 4: Chop the endive into bite-sized pieces. Combine the endive, prepared fennel, diced avocado, parmesan slices, and toasted nuts in a large mixing bowl. Serve: Add the dressing, to taste, and toss to coat. Serve any additional dressing on the side. Recipe Notes Note 1: Curly endive is a naturally bitter green that's super good for you. If you can't find it, try using: Belgian endive, radicchio, mustard greens, and/or dandelion greens. Escarole and/or arugula are other milder options. Note 2: Pine nuts may be substituted with an equal amount of slivered almonds or chopped walnuts. Nutrition Serves 3 Calories Per Serving: 385DAILY VALUE % Total Fat  35g 54% Total Carbohydrate  12g 4% Sodium  162mg 7% Fiber  8g 30% Sugars  3g Net Carbohydrate  4g Cholesterol  0mg 0% Protein  10g 20% Vitamin A  39% Vitamin C  24% Calcium  6% Iron  11% Potassium  733mg 21% Nutritional information is for 1 serving, tossed and equally divided with half of the dressing. Nutritional Data Disclaimer The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional. Creamy avocado contrasts well with strong flavors such as fennel, endive, and nut-based parmesan. Tossed with toasted pine nuts and a lush dijon dressing for a salad that's flavorful, healthy, and quick to prepare. If you've never tried curly endive before, you may be surprised by how naturally bitter the lettuce is. I'm a big fan of the taste, but I've also listed other milder options in the recipe notes below. For serving, this salad pairs very well with pork tenderloin or veggie burgers. How To MakeDiet Type: Paleo liked this Freeze For Not recommended Best by 2-4 days w/o dressing Shopping List Salad 1/2 bunch curly endive, washed and dried (Note 1) 1/2 fennel bulb 1/3 cup pine nuts (Note 2) 1 avocado, diced 1/4 cup Vegan Parmesan (or 3 tablespoons nutritional yeast) Mustard Dressing 6 tablespoons extra-virgin olive oil 2 tablespoons dijon mustard 1 tablespoon lemon juice 1 tablespoon shallot, minced 2 teaspoons honey (optional, if you prefer a sweeter taste) 2 teaspoons white balsamic vinegar salt, to taste #c687df2f4-d48c-4bba-b8e0-76e221774c24 { } Instructions Step 1: Stir together all dressing ingredients until smooth. If using the curly endive, I would recommend adding the honey to offset some of the bitterness. Store the dressing in the refrigerator. Step 2: Cut the fennel into quarters and use a vegetable peeler to peel the fennel into thin ribbons. Chop any pieces that can't be peeled into very small pieces. Set aside. Step 3: Spread the nuts in a single layer in a wide frying pan. Toast the nuts over medium heat until they're golden and fragrant. Keep stirring the nuts often here. Nuts can go from toasted to burnt very quickly, so don't take your eyes off of them. This process should only take about 3 to 5 minutes. Once toasted, remove from the pan to stop the cooking process. Step 4: Chop the endive into bite-sized pieces. Combine the endive, prepared fennel, diced avocado, parmesan, and toasted nuts in a large mixing bowl. Serve: Add the dressing, to taste, and toss to coat. Serve any additional dressing on the side. Recipe Notes Note 1: Curly endive is a naturally bitter green that's super good for you. If you can't find it, try using: Belgian endive, radicchio, mustard greens, and/or dandelion greens. Escarole and/or arugula are other milder options. Note 2: Pine nuts may be substituted with an equal amount of slivered almonds or chopped walnuts. Nutrition Serves 3 Calories Per Serving: 372DAILY VALUE % Total Fat  34g 53% Total Carbohydrate  14g 5% Sodium  232mg 10% Fiber  10g 38% Sugars  3g Net Carbohydrate  4g Cholesterol  0mg 0% Protein  6g 13% Vitamin A  39% Vitamin C  24% Calcium  6% Iron  19% Potassium  813mg 23% Nutritional information is for 1 serving, tossed and equally divided with half of the dressing. Nutritional Data Disclaimer The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional. Creamy avocado contrasts well with strong flavors such as fennel, endive, and vegan parmesan. Tossed with toasted pine nuts and a lush dijon dressing for a salad that's flavorful, healthy, and quick to prepare. If you've never tried curly endive before, you may be surprised by how naturally bitter the lettuce is. I'm a big fan of the taste, but I've also listed other milder options in the recipe notes below. For serving, this salad pairs very well with Mediterranean Lentil Burgers. How To MakeDiet Type: Plant-based liked this Freeze For Not recommended Best by 2-4 days w/o dressing Shopping List Salad 1/2 bunch curly endive, washed and dried (Note 1) 1/2 fennel bulb 1/3 cup pine nuts (Note 2) 1 avocado, diced 1/4 cup Vegan Parmesan (or 3 tablespoons nutritional yeast) Mustard Dressing 6 tablespoons extra-virgin olive oil 2 tablespoons dijon mustard 1 tablespoon lemon juice 1 tablespoon shallot, minced 2 teaspoons maple syrup or sugar (optional, if you prefer a sweeter taste) 2 teaspoons white balsamic vinegar salt, to taste #cfdc16ede-c69f-4338-b130-44489e7816b2 { } Instructions Step 1: Stir together all dressing ingredients until smooth. If using the curly endive, I would recommend adding the syrup or sugar to offset some of the bitterness. Store the dressing in the refrigerator. Step 2: Cut the fennel into quarters and use a vegetable peeler to peel the fennel into thin ribbons. Chop any pieces that can't be peeled into very small pieces. Set aside. Step 3: Spread the nuts in a single layer in a wide frying pan. Toast the nuts over medium heat until they're golden and fragrant. Keep stirring the nuts often here. Nuts can go from toasted to burnt very quickly, so don't take your eyes off of them. This process should only take about 3 to 5 minutes. Once toasted, remove from the pan to stop the cooking process. Step 4: Chop the endive into bite-sized pieces. Combine the endive, prepared fennel, diced avocado, parmesan, and toasted nuts in a large mixing bowl. Serve: Add the dressing, to taste, and toss to coat. Serve any additional dressing on the side. Recipe Notes Note 1: Curly endive is a naturally bitter green that's super good for you. If you can't find it, try using: Belgian endive, radicchio, mustard greens, and/or dandelion greens. Escarole and/or arugula are other milder options. Note 2: Pine nuts may be substituted with an equal amount of slivered almonds or chopped walnuts. Nutrition Serves 3 Calories Per Serving: 372DAILY VALUE % Total Fat  34g 53% Total Carbohydrate  14g 5% Sodium  232mg 10% Fiber  10g 38% Sugars  3g Net Carbohydrate  4g Cholesterol  0mg 0% Protein  6g 13% Vitamin A  39% Vitamin C  24% Calcium  6% Iron  19% Potassium  813mg 23% Nutritional information is for 1 serving, tossed and equally divided with half of the dressing. Nutritional Data Disclaimer The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional. Creamy avocado contrasts well with strong flavors such as fennel, endive, and parmesan. Tossed with toasted pine nuts and a lush dijon dressing for a salad that's flavorful, healthy, and quick to prepare. If you've never tried curly endive before, you may be surprised by how naturally bitter the lettuce is. I'm a big fan of the taste, but I've also listed other milder options in the recipe notes below. For serving, this salad pairs very well with pork tenderloin or veggie burgers. How To MakeDiet Type: Low-carb liked this Freeze For Not recommended Best by 2-4 days w/o dressing Shopping List Salad 1/2 bunch curly endive, washed & dried (Note 1) 1/2 fennel bulb 1/3 cup pine nuts (Note 2) 1 avocado, diced 1/2 cup parmesan, sliced into shards with a vegetable peeler Mustard Dressing 6 tablespoons extra-virgin olive oil 2 tablespoons dijon mustard 1 tablespoon lemon juice 1 tablespoon shallot, minced 2 teaspoons low-carb granulated sweetener, optional (1:1 sugar substitute) 2 teaspoons white balsamic vinegar salt, to taste #c3cded71e-02be-4cc0-a075-752957ed8372 { } Instructions Step 1: Stir together all dressing ingredients until smooth. If using the curly endive, I would recommend adding the sweetener to offset some of the bitterness. Store the dressing in the refrigerator. Step 2: Cut the fennel into quarters and use a vegetable peeler to peel the fennel into thin ribbons. Chop any pieces that can't be peeled into very small pieces. Set aside. Step 3: Spread the nuts in a single layer in a wide frying pan. Toast the nuts over medium heat until they're golden and fragrant. Keep stirring the nuts often here. Nuts can go from toasted to burnt very quickly, so don't take your eyes off of them. This process should only take about 3 to 5 minutes. Once toasted, remove from the pan to stop the cooking process. Step 4: Chop the endive into bite-sized pieces. Combine the endive, prepared fennel, diced avocado, parmesan slices, and toasted nuts in a large mixing bowl. Serve: Add the dressing, to taste, and toss to coat. Serve any additional dressing on the side. Recipe Notes Note 1: Curly endive is a naturally bitter green that's super good for you. If you can't find it, try using: Belgian endive, radicchio, mustard greens, and/or dandelion greens. Escarole and/or arugula are other milder options. Note 2: Pine nuts may be substituted with an equal amount of slivered almonds or chopped walnuts. Nutrition Serves 3 Calories Per Serving: 385DAILY VALUE % Total Fat  35g 54% Total Carbohydrate  12g 4% Sodium  162mg 7% Fiber  8g 30% Sugars  3g Net Carbohydrate  4g Cholesterol  0mg 0% Protein  10g 20% Vitamin A  39% Vitamin C  24% Calcium  6% Iron  11% Potassium  733mg 21% Nutritional information is for 1 serving, tossed and equally divided with half of the dressing. Nutritional Data Disclaimer The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional. -image
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