Avocado, Endive, Pistachio Salad
1/2 cup shelled roasted pistachios
1/4 cup extra virgin olive oil
1 tablespoon rice wine vinegar
1 tablespoon honey
1-2 teaspoons freshly grated lemon zest
4 heads endive, sliced in 3/4" pieces
2 medium-size ripe avocados, peeled, seeded, and cut into chunks
1. Make the pistachio salad dressing: Puree half the pistachios, the oil, vinegar, honey, and lemon zest in a blender or food processor.
2. Assemble the salad: Toss the endive and avocados with the pistachio salad dressing. Sprinkle with the remaining pistachios.
Rachael Hutchings is one of five food bloggers associated with our OnDiva ambassadorship. She is the author behind the food blog, La Fuji Mama.