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Escarole, Avocado, And Radish Salad Recipe

by Global Cookbook

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

1. 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.
2. 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.
3. This recipe yields 4 servings.

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