Oats 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 elaborate than it actually is. Bitter Belgian endive, sweet julienned carrot, and peppery radish come together in a way that's genuinely exciting — each bite has crunch, color, and contrast. The dressing is where things really sing: fresh lime juice, grated ginger, coconut aminos, and a touch of raw honey get whisked into a glossy, emulsified vinaigrette that coats every ribbon and slice beautifully. Because every single component here is a whole, unprocessed ingredient, there's no need to scan labels or second-guess anything — no grains, no fillers, nothing hidden. It's a fantastic option when you want a salad that feels restaurant-worthy but comes together in minutes with nothing more than a whisk and a cutting board. Finish it with a little lime zest for an extra pop of citrus, and serve it immediately while everything is still perfectly crisp.

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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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