Hazelnut Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Crisp, bright, and loaded with bold flavor, this salad is the kind of dish that makes you feel like you're eating something far more complicated than it actually is. Bitter Belgian endive ribbons, julienned carrot, and paper-thin radishes create a satisfying crunch in every bite, while fresh cilantro and scallion greens keep things lively and aromatic. The real star is the dressing — a zippy emulsion of fresh lime juice, grated ginger, coconut aminos, and a touch of raw honey that comes together in minutes and coats every piece beautifully. Because the whole recipe is built around whole vegetables, citrus, and pantry staples, there are no hidden nut-based oils or sauces to second-guess, making it a genuinely stress-free choice for anyone navigating tree nut concerns. Coconut aminos do the heavy lifting in place of soy sauce, adding a subtle savory depth without any of the usual label-reading anxiety. It comes together fast, looks stunning on the plate, and that optional hit of lime zest at the end takes the whole thing over the top.

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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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