Mediterranean Diet Friendly Ginger-Lime Endive Salad
Bitter, bright, and beautifully crisp, this endive salad is the kind of dish that makes you feel like you're eating well without any effort at all. Thinly sliced Belgian endive forms the base, layered with julienned carrot, radishes, fresh cilantro, and scallion greens for a bowl that's as colorful as it is satisfying. The dressing is where things get really interesting — fresh lime juice, grated ginger, and a touch of raw honey come together with extra-virgin olive oil into a silky, emulsified vinaigrette that clings to every ribbon of endive. Coconut aminos add a subtle savory depth without any of the sodium load you'd get from traditional soy sauce, keeping the whole thing light and clean. This is exactly the kind of recipe that fits naturally into a plant-forward, olive-oil-based eating style — fresh vegetables, good fats, minimal processing, nothing fussy. A scatter of lime zest over the top at the end pulls all the citrus notes together and makes it look genuinely restaurant-worthy. Serve it immediately so the endive stays crisp and the dressing stays vibrant.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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