Endives, walnuts and feta salad
10
3
4
No
Ingredients
- 16 sliced asparagus
- 2 avocados
- 125 ml (1/2 cup) of grated carrots
- 250 ml (1 cup) of diced nature feta or with herbs
- 4 endives
- 30 ml (2 tablespoons) of lemon juice
- 125 ml 91/2 cup) of mayonnaise
- 60 ml (1/4 cup) of orange juice
- 125 ml (1/2 cup) of walnuts
- 15 ml (1 tablespoon) of chopped chive (optional)
Preparation
Side-by-side mode
- Blanch asparagus in a casserole filled with salted water for 2 to 3 minutes. Rinse under cold water and drain.
- Slice avocados into quarters and spray with lemon juice.
- In a large bowl, mix mayonnaise with orange juice. If desired, add chive.
- Add grated carrots, asparagus, avocados, feta and walnuts. Salt and pepper. Stir lightly.
- Slice the base of each endive. Remove and throw out the first leaves. Divide the remaining leaves into a plate. Garnish with the preparation.
