A stunning radicchio salad recipe made with avocado, apple, crumbled blue cheese, and toasted walnuts.
Radicchio won’t be your go-to salad base but it surely’s completely value including to your rotation. It has a naturally spicy, barely bitter taste that pairs rather well with candy apple, and funky, creamy avocado. The stability is beautiful. Add savory blue cheese for richness and toasted walnuts for heat, and also you’ve obtained a killer salad with a lot taste and texture. It doesn’t damage that radicchio is the prettiest ruby purple both.
As a result of all of those components are so flavorful on their very own, I hold the salad dressing easy with a balsamic French dressing made with balsamic vinegar, honey, dijon mustard, olive oil, salt, and pepper. Excellent.
Radicchio Salad with Apple, Blue Cheese and Avocado
A good looking radicchio salad made with chopped radicchio, avocado, apple, crumbled blue cheese, and toasted walnuts. Wearing balsamic French dressing.
Balsamic French dressing
- 3 tbsp olive oil additional virgin
- 1 tsp honey
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 head radicchio halved, cored, and reduce into bite-size items (5 to six cups)
- 1 apple halved, cored, and thinly sliced
- 1 avocado peeled, pitted, and sliced
- 1/2 cup crumbled blue cheese (2 ounces)
- 1/2 cup walnuts toasted and chopped
In a big bowl, whisk collectively the oil, honey, vinegar, mustard, salt, and pepper. Add the radicchio and toss.
Add the apple, avocado, blue cheese, and walnuts, and toss to mix. Season with extra salt and pepper to style (if desired). Serve.
Sodium: 229mg | Calcium: 85mg | Vitamin C: 9mg | Vitamin A: 166IU | Sugar: 5g | Fiber: 4g | Potassium: 413mg | Ldl cholesterol: 8mg | Energy: 252kcal | Monounsaturated Fats: 10g | Polyunsaturated Fats: 6g | Saturated Fats: 4g | Fats: 22g | Protein: 5g | Carbohydrates: 12g | Iron: 1mg