Seed Oil Free Ginger-Lime Endive Salad

Total time15 min

Prep time15 min

Cook time0 min

4.8

(24)

Bitter, bright, and beautifully crisp, this endive salad is the kind of thing that makes you rethink what a salad can be. Shredded carrot, paper-thin radishes, fresh cilantro, and ribbons of Belgian endive come together in a bowl that's as colorful as it is satisfying. The dressing is where the real magic happens — fresh lime juice, grated ginger, a touch of raw honey, and coconut aminos all get whisked into extra-virgin olive oil until silky and emulsified. No canola, no soybean oil, no mystery blends — just clean, real ingredients that let every flavor land exactly where it should. That swap matters more than people realize, since most bottled dressings and restaurant salads quietly rely on refined seed oils that can dull the whole experience. Here, the olive oil carries the dressing with a gentle richness that complements the ginger-lime zing without overpowering the vegetables. Finish with a little lime zest and serve immediately for maximum crunch — this one doesn't wait around.

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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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