A stunning radicchio salad recipe made with avocado, apple, crumbled blue cheese, and toasted walnuts.
Radicchio may not be your go-to salad base but it surely’s completely price including to your rotation. It has a naturally spicy, barely bitter taste that pairs very 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 received 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 elements are so flavorful on their very own, I preserve 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 stupendous radicchio salad made with chopped radicchio, avocado, apple, crumbled blue cheese, and toasted walnuts. Wearing balsamic French dressing.
Servings: 6
Energy: 252kcal
Balsamic French dressing
- 3 tbsp olive oil further virgin
- 1 tsp honey
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1/8 tsp salt
- 1/8 tsp black pepper
Radicchio Salad
- 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
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In a big bowl, whisk collectively the oil, honey, vinegar, mustard, salt, and pepper. Add the radicchio and toss.
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Add the apple, avocado, blue cheese, and walnuts, and toss to mix. Season with extra salt and pepper to style (if desired). Serve.
Energy: 252kcal | Carbohydrates: 12g | Protein: 5g | Fats: 22g | Saturated Fats: 4g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 10g | Ldl cholesterol: 8mg | Sodium: 229mg | Potassium: 413mg | Fiber: 4g | Sugar: 5g | Vitamin A: 166IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 1mg
