I love going out to eat. Ever since I was a kid, I would spend a part of my allowance on dining out at the local hot spot. In the mid-1980’s, it was Taco Bell and Dairy Queen. When I made some big bucks from babysitting, Davanni’s Pizza was our hot spot. Years later and now that I eat clean, I’ve found ways to enjoy restaurant meals while not compromising my clean-eating ways. Sometimes they even have an item on the menu that is vegan and delicious. My favorite summer salad is an endive avocado salad from our neighborhood bistro, Quattro Pazzi. I order it every time and recently re-created it in my home. It’s simple to make and delicious as a side salad or meal.
- 4 avocados
- 8 endives
- 10 baby tomatoes
- ½ onion
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 lemons (or limes)
- Salt and pepper to taste
- **white beans optional
- Pull off four endive leaves
- Chop endive into small pieces, leave a few longer ones depending on your liking
- Peel four avocados, pit and mash
- Dice tomatoes into small pieces
- Dice onions into small pieces
- Combine ingredients and mix
- Add extra virgin olive oil and red wine vinegar
- Cut lemon or lime in half and squeeze juice from both fruits
- Optional: add a cup of white beans
- Salt and pepper to taste
- Garnish with endive leaves
This not only serves as a salad, but can also be put in between portobello mushrooms for a hearty sandwich.
Please comment below and share your favorite restaurant side dishes that you have recreated successfully at home?
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