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Add a photoServings: 4
Ingredients
- 1 head escarole
- 2 x avocados for garnish
- 6 x radishes for garnish
- 1 Tbsp. lemon juice
- 1 Tbsp. extra virgin olive oil - (to 2) Coarse salt to taste Freshly-grnd black pepper to taste
Directions
- Wash escarole well and spin dry; tear into 1-inch pcs. Peel avocados and slice lengthwise. (Note: Don't slice the avocado till you are ready to serve the salad, because doing so may cause the avocado to brown). Cut radishes into very thin slices.
- In a large bowl, combine lemon juice, oil, and salt and pepper. Add in escarole, and toss to combine. Transfer to serving plates, and garnish with avocado and radish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 141 | |
| Calories from Fat 120 | 85% |
| Total Fat 13.35g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 349mg | 10% |
| Total Carbs 6.34g | 2% |
| Dietary Fiber 4.7g | 16% |
| Sugars 0.65g | 0% |
| Protein 1.42g | 2% |
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