This is one of my favorite Spring salads. I love the combination of the bitterness from the endive and parsley against the sweetness of the cherries and corn. This dish is simple to put together and gets even better if it has an hour or so to sit in the fridge so that the flavors can “mingle”.
According to Traditional Chinese Medicine, Springtime is associated with the liver. Eating foods that support liver function will help your body cleanse and renew. The foods that do so are those that are bitter or sour in nature, such as the endive, parsley, and lemon in this recipe. With that said, I can assure you that you won’t eat this just because it’s good for you—you will love it too!
Jeweled Endive, Avocado & Corn Salad
by Debbie Steinbock
2 lemons, juiced
1 tsp. salt
½ tsp. pepper
¼ cup olive oil
¼ cup fresh parsley, finely chopped
5 medium heads Belgian endive, ends trimmed and sliced into ½ inch circles
1 medium green apple, peeled, cored, and diced into ½ inch cubes
½ avocado, diced into ½ inch cubes
2 heaping Tbsp. dried cherries or cranberries
½ cup corn kernels, cooked and cooled
- In a small bowl, whisk together the lemon juice, salt, pepper, olive oil, and parsley. Set aside.
- Combine the endive, apple, avocado, cherries or cranberries, and corn in a large bowl.
- Pour the dressing over and gently toss to coat.