Macadamia 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 endive salad is the kind of dish that makes you feel like you ordered something at a really good restaurant — except you made it in about ten minutes. Bitter Belgian endive ribbons get tossed with julienned carrot, paper-thin radishes, fresh cilantro, and scallion greens for a combination that's crunchy, colorful, and genuinely exciting to eat. The dressing is where everything comes together: fresh lime juice, coconut aminos, raw honey, and grated ginger get whisked with olive oil until emulsified into something tangy, slightly sweet, and deeply aromatic. Every ingredient here is straightforward and easy to verify, so there's no second-guessing labels or worrying about hidden nut-based oils sneaking into your bowl. It's a great reminder that a salad with zero nuts can still deliver serious complexity and depth. Finish it with a little lime zest scattered on top and serve immediately so the vegetables stay at their snappiest.

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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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