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avocado, endive, and pistachio salad
Rachael Hutchings is one of five food bloggers associated with California Endive Farms' OnDiva ambassadorship. She is the author behind the food blog, La Fuji Mama.
Pistachio Salad Dressing
½ cup Shelled roasted pistachios
¼ cup Extra virgin olive oil
1 tablespoon Rice wine vinegar
1 tablespoon Honey
1-2 teaspoons Freshly grated lemon peel
4 heads California Endives
2 medium Avocados
To make the pistachio salad dressing, puree half the pistachios, the oil, vinegar, honey, and lemon zest in a blender or food processor. Chill.
Slice the endive in 3/4" pieces. Peel the avocados, remove the seeds, and cut into chunks.
To assemble the salad, gently toss the endive and avocado with the pistachio dressing. Sprinkle with the remaining pistachios.