Almond Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Bitter, bright, and boldly dressed, this endive salad is the kind of thing that makes you rethink what a simple bowl of vegetables can do. Ribbons of Belgian endive get tossed with julienned carrot, crisp radishes, fresh cilantro, and scallion greens — a combination that's crunchy, colorful, and genuinely exciting to eat. The dressing is where the magic happens: fresh lime juice, coconut aminos, raw honey, and finely grated ginger come together into something tangy, a little sweet, and deeply savory all at once. Because every single ingredient here is whole and straightforward, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from packaged dressings that sneak in almond flour or almond-derived emulsifiers. Everything gets whisked together from scratch, so you know exactly what's in the bowl. A finishing scatter of lime zest pulls the whole dish together with a fragrant pop that feels almost restaurant-worthy. It comes together fast and serves beautifully, making it an easy win for weeknight dinners or a fresh starter when you're entertaining.

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Ingredients

4 servings

For the salad

3 heads belgian endive (about 12 oz total)
2 medium carrots, peeled and julienned or coarsely grated
4 radishes, thinly sliced
¼ cup fresh cilantro leaves
2 scallions, thinly sliced (green tops only)

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
1 tbsp coconut aminos
1 tsp fresh ginger, finely grated
1 tsp raw honey
3 tbsp extra-virgin olive oil
¼ tsp fine sea salt, plus more to taste

For serving

1 tsp lime zest (optional)

Instructions

1
In a small bowl, whisk together the lime juice, coconut aminos, grated ginger, and honey until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Season with 1/4 tsp fine sea salt.
2
Halve each endive head lengthwise, cut out the small triangular core at the base, then slice crosswise into 1/2-inch ribbons. Place in a large mixing bowl.

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