Endive Salad Platter with Tahini Drizzle

Endive Salad Platter with Tahini Drizzle

I know this salad is the polar opposite of typical, but I just had to share it with you, and I’ll tell you why. I served it to company multiple times, presented this exact way, and each time, the dish was cleaned out in a matter of minutes. On top of that, it’s crazy easy to put together, and you’ll always get a beautiful, chic result without even trying.

SERVES 4–6

• 3 endives (I like to use both green and purple)
• 1 nectarine, thinly sliced
• 1 cucumber, thinly sliced
• 1 avocado, thinly sliced
• peel of one lemon, thinly sliced
• 4–5 mint leaves, thinly sliced

TAHINI DRIZZLE

• 3 Tbsp tahini
• 2 Tbsp olive oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp lemon juice
• ½ tsp salt
• ½ tsp honey
• ½ tsp Dijon mustard
• ¹⁄₈ tsp granulated garlic

In a small bowl, whisk together all drizzle ingredients.

Arrange fruit and vegetables on a platter. Drizzle with tahini drizzle.

Tip: I have a squeeze bottle of pure tahini in my fridge that I use for this recipe (that I’ve clearly used a few times!). I like that I don’t have to open a can of tahini each time, and it stays very neat.