Low Sodium Coconut Ranch Endive Salad

Total time25 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

For the coconut ranch dressing

½ cup coconut cream
Thai Kitchen Coconut Cream Unsweetened O Organics Coconut Cream - 13.5 FZ Grace Coconut Cream - 6 Oz Savoy Coconut Cream Kara UHT Coconut Cream
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1 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp garlic-infused olive oil
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
2 tbsp fresh parsley, finely chopped
½ tsp onion powder
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

4 heads belgian endive (about 1 lb total), leaves separated
1 small head radicchio (about 4 oz), thinly shredded
2 scallions (green tops only), thinly sliced
1 small cucumber (about 6 oz), halved lengthwise and thinly sliced

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
In a small mixing bowl, whisk together the coconut cream, apple cider vinegar, lemon juice, and garlic-infused olive oil until smooth and fully combined.
2
Add the chives, dill, parsley, onion powder, and sea salt to the dressing and whisk again until evenly incorporated. Let the dressing rest for 10 minutes so the herbs bloom and the flavors meld.

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