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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


  • 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 


  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! 


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! 

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