Celebrate Strawberries with a Unique Salad Combo

As you start to see strawberries popping up in the grocery store, think of this uniquely sweet and crisp salad. Endive — a member of the chicory family, which includes radicchio, escarole and frisee — can be served raw or cooked and offers a crisp texture and sweet, nutty, mildly bitter flavor. Not only is it a great source of potassium, it is also just 1 calorie per leaf! And strawberries are loaded with vitamin C, folate, fiber, potassium and antioxidants.


Endive Salad with Strawberry-Lemon Vinaigrette Tweet this

Recipe by Amari Thomsen, MS, RD, LD

Ingredients
Dressing

  • 1 cup strawberries, hulled
  • ½ cup olive oil
  • ¼ cup orange juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon white balsamic vinegar
  • 2 garlic cloves, peeled
  • 1 teaspoon lemon zest
  • Salt and pepper to taste

Salad

  • 2 head endive lettuce, thinly sliced
  • 4 ounces watercress
  • 1 cup strawberries, chopped
  • 2 spears asparagus, blanched and sliced

Directions

  1. In a food processor, combine all dressing ingredients and process until smooth.
  2. In a large bowl, toss together salad ingredients.
  3. Drizzle dressing over salad and enjoy. Serves 2 to 4.
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Amari Thomsen
Amari Thomsen, MS, RD, LDN, is a freelance food and nutrition writer, recipe developer and author of "Idiot’s Guides: Autoimmune Cookbook." She is a recognized nutrition communications expert with FoodMinds and a health influencer herself as owner of a Chicago-based private practice, Eat Chic Chicago.