Nutmeg Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Bright, zippy, and refreshingly crisp, this endive salad is the kind of dish that makes you feel like you're eating at a chic little bistro without leaving your kitchen. Bitter Belgian endive ribbons get tossed with julienned carrot, paper-thin radishes, fresh cilantro, and scallion greens for a bowl that's as beautiful as it is satisfying. The real star is the dressing — fresh lime juice, coconut aminos, raw honey, and finely grated ginger come together into something tangy, slightly sweet, and deeply aromatic. Because every single ingredient here is straightforward and whole-food, you never have to second-guess what's in it or worry about hidden spice blends sneaking in unwanted flavors. Whisking the olive oil in slowly creates a lightly emulsified dressing that clings to every ribbon and slice rather than pooling at the bottom of the bowl. A finishing scatter of lime zest pulls the whole thing together with an extra hit of citrus that feels almost luxurious. This one comes together fast and works beautifully as a starter, a light lunch, or a vibrant side alongside grilled fish or chicken.

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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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