May is National Salad Month! In honor of this wonderful occasion, I’m sharing an easy and unique salad recipe that features the delicious summer flavors of fresh strawberries and crisp endive.
Endive is a member of the chicory family, which includes radicchio, escarole, and frisee. Learn more about all the different kinds of lettuce varieties. Endive 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, but it is also just 1 calorie per leaf! Strawberries on the other hand are loaded with vitamin C, folate, fiber, potassium and antioxidants. Learn more about the importance of antioxidants and what they can do for you!
Endive Salad with Strawberry Lemon Vinaigrette
vegetarian, vegan, gluten-free, grain-free, soy-free, dairy-free, peanut-free, tree nut-free, sugar-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
- 1 cup strawberries, hulled
- 1/2 cup olive oil
- 1/4 cup orange juice
- 2 tsp Dijon mustard
- 1 Tbsp lemon juice
- 1 Tbsp white balsamic vinegar
- 2 garlic cloves, peeled
- 1 tsp lemon zest
- Salt and pepper to taste
- In a food processor, combine all dressing ingredients and process until smooth.
- In a large bowl, toss together salad ingredients.
- Drizzle dressing over salad and enjoy
Top this salad with some chicken or salmon for an easy lunch entree or add some quinoa to the mix for some added protein and fiber!
How are you celebrating National Salad Month?
Disclosure: This post is brought to you by Driscoll’s and California Endive Farms. Although I did receive complimentary product for the above recipe, all views and opinions expressed on this blog are purely and entirely my own and based on my own unique experiences.