Brazil Nut Free Ginger-Lime Endive Salad
Crisp, bright, and loaded with bold flavor, this endive salad is the kind of dish that makes you rethink what a simple bowl of greens can do. Bitter Belgian endive ribbons meet sweet julienned carrot, peppery radish, fresh cilantro, and scallion greens for a combination that's as beautiful to look at as it is to eat. The real star is the dressing — a zippy emulsion of fresh lime juice, grated ginger, coconut aminos, and raw honey that comes together in minutes and coats every piece of the salad in something genuinely crave-worthy. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about. Coconut aminos stand in for soy sauce and add a subtle savory depth without any of the usual allergen baggage. A final scatter of lime zest over the top pulls the whole thing together with an extra hit of citrus perfume. Serve it immediately while the endive still has its satisfying crunch — this one doesn't wait around.
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Learn more →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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