Ingredients:
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
Directions
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.
