Recipe: Endive Salad with Avocado Buttermilk Dressing

by Cate on August 20, 2012

Endive CARE Package
One day last week, I arrived home to find six pounds of endive waiting for me on the front stoop. After a little bit of sleuthing Twitter activity, I was able to find out who sent us the delicious package.

Now, what to do with it? One or two endives I can handle, but six pounds…? Again to the Twitter masses, I went.

One of the first recipe suggestions that came through was for endives with an avocado buttermilk dressing.


I mean, to be honest, I just heard the word avocado and started writing down a grocery list for the rest of the ingredients.

We arrived home from a quick trip down the shore on Friday, and I had just an hour to pull together two recipes before we hurried off to a friend’s party. This salad would be perfect.

Mostly because it beautifully offset the other, not as healthy, dish I was bringing.

And because I had all the other ingredients on hand already.

Load up a handful of ingredients into your food processor, whirr them around, and drizzle the dressing over chopped endive.

Endive with Avocado Buttermilk Dressing

It is light, creamy, super simple to make, and best yet, pretty guilt-free.

Nick first discovered that he loved endive while enjoying a dish my mom made a few months back. It’s from the chicory family, and is loaded with vitamins and fiber, so I am all for him eating more endive.

Now if YOU have a favorite endive recipe to share, I have about four pounds left to go (although I have earmarked a few more recipes to work through this week), so start sharing.

Endive Salad with Avocado Buttermilk Dressing
Recipe from Type-A Parent

  • 3 small endives
  • 1 avocado, pitted
  • 1 small garlic clove
  • Small handful of fresh Italian parsley
  • Juice of 1 lime
  • 1/2 cup buttermilk (plus extra to make consistency runnier if desired)(I used low-fat buttermilk)
  • 2 teaspoons red wine vinegar
  • Drizzle olive oil
  • Sea salt and freshly ground pepper to taste

Wash and chop endive and put into a serving bowl. Put the rest of the ingredients into a food processor and pulse. Add a touch more olive oil and buttermilk if you want a runny consistency. Add a couple tablespoons of the dressing to the chopped endive and toss. Serve immediately.

This dressing is also wonderful tossed with thinly sliced fresh fennel (also a crowd favorite here!) or a great replacement for mayonnaise on a cucumber sandwich.

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{ 4 comments… read them below or add one }

Patrizia August 20, 2012 at 9:40 pm

This sounds delicious and a must try!


Joanne August 21, 2012 at 6:30 am

Endive is actually a little too bitter for me but maybe the avocado dressing offsets that? I’ll have to give it a try!
Joanne recently posted..Recipe: Heirloom Tomato Salad with Capers and Mozzarella


Sarah Caron August 21, 2012 at 9:31 am

I agree that endive can be bitter, but with an avocado dressing? That sounds heavenly.
Sarah Caron recently posted..Raspberry, Brie and Blue Grilled Cheese


Ramona August 21, 2012 at 11:43 am

I really like the looks of this dressing


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