Pescatarian Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Bitter, bright, and boldly dressed, this endive salad is the kind of dish that makes you rethink what a salad can be. Thinly sliced Belgian endive ribbons bring a pleasant bitterness that plays beautifully against the sweet-tart ginger-lime dressing, while julienned carrots and paper-thin radishes add crunch and color in every forkful. Fresh cilantro and scallion greens keep things lively, and a finishing scatter of lime zest ties the whole bowl together with a fragrant punch. The dressing itself is worth the two minutes it takes to whisk — coconut aminos add a subtle savory depth, raw honey rounds out the acidity, and the emulsified olive oil makes it cling to every leaf. This is naturally free of meat and works perfectly within a pescatarian lifestyle without requiring any swaps or substitutions — just honest, vibrant produce and a pantry-friendly dressing. It comes together fast, looks stunning on the table, and holds its own as a starter or a light lunch alongside your favorite seafood.

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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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