Paraben Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Crisp, bright, and loaded with fresh vegetables, this endive salad is the kind of dish that makes you feel good from the first bite. Bitter Belgian endive ribbons meet sweet julienned carrot, peppery radish, fragrant cilantro, and slender scallion greens for a combination that's as beautiful to look at as it is to eat. The dressing is where everything comes together — fresh lime juice, grated ginger, coconut aminos, and raw honey get whisked with olive oil into a glossy, emulsified vinaigrette that clings to every leaf. Every single ingredient here is whole and unprocessed, which matters when you're trying to avoid synthetic preservatives and chemical additives that sneak into bottled dressings and packaged salad kits. Coconut aminos stand in for conventional soy sauce and bring a gentle umami depth without any of the additives that make store-bought condiments a concern. A finishing scatter of lime zest pulls the whole bowl together with an extra hit of citrus that feels almost fancy. This one comes together fast and serves beautifully — ideal for a light lunch or a vibrant starter that doesn't require any compromise.

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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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