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avocado, endive, and pistachio salad
Serves 2
Rachael Hutchings is one of five food bloggers associated with California Endive Farms' OnDiva ambassadorship. She is the author behind the food blog, La Fuji Mama.
Pistachio Salad Dressing
½ cup Shelled roasted pistachios
¼ cup Extra virgin olive oil
1 tablespoon Rice wine vinegar
1 tablespoon Honey
1-2 teaspoons Freshly grated lemon peel
Salad
4 heads California Endives
2 medium Avocados
To make the pistachio salad dressing, puree half the pistachios, the oil, vinegar, honey, and lemon zest in a blender or food processor. Chill.
Slice the endive in 3/4" pieces. Peel the avocados, remove the seeds, and cut into chunks.
To assemble the salad, gently toss the endive and avocado with the pistachio dressing. Sprinkle with the remaining pistachios.
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