Vegan Salads 101
Hummus & Endive
This is another quick and easy vegan lunch or dinner salad that anyone can whip up in a matter of minutes.
1 package endive, white and purple
1 avocado, peeled and sliced
1 package Tofurky slices
1 jar Perfectly Pickled Carrots
1 organic apple, sliced
1 container prepared organic hummus
an organic store bought or homemade dressing of your choice
Remove the endive from the package and cut the bottoms to release the leaves.
Pull 5 leaves from the white and purple endive and set aside.
Peel and slice the avocado.
Roll three slices of Tofurky and skewer onto a toothpick.
Core and slice the apple.
Create the Salad Plate...
Fan the avocado and apple on the plate.
Scoop the endive into hummus and arrange on plate.
Add carrots and Tofurky.
Drizzle dressing over the avocado.
Serve and EAT!
Endive grows in four to six inch tapered bundles. The leaves are greenish-yellow on the edges with a creamy white middle. Endive is grown in total darkness to prevent the leaves from turning green. Belgian endive has a slightly bitter taste and a crunchy bite. It's great for dipping into hummus, guacamole, or any other dip you might create. The peak season for endive is November through April.
Selection and Storage
Avoid any endive with brown edges, rusty spots or feels slimy. I store my endive, unwashed, wrapped in terry towel inside a plastic bag in the refrigerator for up to 3 days.
Never submerge endive in water.
Simply cut the stem and pull off the loose leaves you plan to consume.
Wrap the remainder in the terry towel and store inside a plastic bag in the refrigerator.
If you use endive in a salad, remember that it has a bitter taste and less is more!