Radicchio, Endive and Avocado Salad

I often discover new dishes from our travels and this delicious salad is inspired by one David and I had at Bellini's, a Cipriani restaurant, when visiting Providence, Rhode Island a few months ago. I love how the creamy avocado balances the slightly bitter crunch of the radicchio and endive, plus it's a great way to work a few lettuces that I don't often eat into our diet. Whip up a big batch of this salad to serve alongside a hearty steak.  

Radicchio, Endive and Avocado Salad

Serves 2

Ingredients: 

• 3 endive spears
• 1 head radicchio
• 2 ripe avocados
• 1/4 cup shaved Parmesan 
• 1/2 teaspoon dijon mustard
• 1/2 lemon
• 1/3 cup olive oil
• 2 garlic cloves
• salt and pepper 

Method: 

1. Chop endive, radicchio, and one avocado into 1" cubes and break apart in a large salad bowl. 
2. Combine the second avocado, dijon, lemon, olive oil and garlic in a blender. Blend until smooth and season with salt and pepper to taste. 
3. Toss the salad with the avocado dressing, and shave the Parmesan over top. Enjoy! 

Tip:

I love using my Nutribullet blender for making dressing as it gets things very smooth and creamy. It works great for sauces and smoothies too!