Avocado, Endive, and Pistachio Salad



For the dressing:
1/4 cup shelled roasted pistachios
1/4 cup extra virgin olive oil
1 tablespoon rice wine vinegar
1 tablespoon honey
1 1/2 teaspoons freshly grated lemon zest

For the salad:
3 heads endive, chopped
2 medium-size ripe avocados, peeled, seeded, and cut into chunks
1/4 cup shelled roasted pistachios

Make the pistachio salad dressing: Puree half the pistachios, the oil, vinegar, honey, and lemon zest in a blender or food processor.

Assemble the salad: Toss the endive and avocados with the pistachio salad dressing. Sprinkle with the remaining pistachios.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>