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🥗 Endive, Avocado & Peas Salad

makepurethyheart
Summer is in full swing, and there’s nothing quite like a crisp, refreshing salad to beat the heat. Enter the Endive, Avocado & Peas Salad, a vibrant, textural, flavor-packed masterpiece that will become your go-to dish this season. This isn’t your average bowl of greens—it’s an elevated, nutrient-dense, plant-based celebration complete with smoky Lightlife vegan bacon, tangy Rebel cheese, and a creamy herbaceous dressing made with dill, basil, mustard, coconut sugar, and a generous pour of olive oil.
Whether you're serving it at a backyard BBQ or packing it for a sunny-day picnic, this salad hits all the right notes: refreshing, creamy, crunchy, salty, herby, and zingy.
3.58 from 7 votes
Print Recipe
Prep Time 30 minutes
Course Salad
Cuisine Garden
Servings 4

Ingredients
  

  • 4 heads of endive chopped or sliced lengthwise
  • 1 large avocado sliced or cubed
  • 1 cup green peas fresh or frozen (blanched if preferred)
  • 1 cup cherry tomatoes halved (or 1 large tomato, diced)
  • 4 slices Lightlife vegan bacon cooked and crumbled
  • ½ cup Rebel vegan cheese crumbled or diced
  • ¼ cup vegan parmesan grated or shredded
  • ½ cup tomato au fromage sliced or chopped (or sub with marinated tomato + vegan cheese combo)
  • 1 tablespoon fresh dill finely chopped
  • 2 tablespoons fresh basil finely chopped
  • 🥣 Dill Basil Mustard Dressing:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh basil chopped
  • 1 teaspoon coconut sugar or maple syrup
  • Pinch of salt and freshly ground black pepper to taste
  • Optional 1–2 teaspoons lemon juice or apple cider vinegar for extra tang

Instructions
 

  • Prep the Endive: Wash and separate the endive.
  • Slice the Avocado: Halve, remove the pit, and scoop out creamy slices or cubes.
  • Blanch the Peas (Optional): Boil for 1 minute and shock in ice water to keep their vibrant green.
  • Make the Dressing: Whisk or blend dill, basil, mustard, coconut sugar, and lots of olive oil until smooth.
  • Crisp the Vegan Bacon: Lightly pan-fry the Lightlife bacon until golden and crisp.
  • Assemble the Salad: Toss endive, peas, avocado, and tomato in a bowl. Drizzle with dressing.
  • Top with Cheese & Extras: Crumble Rebel cheese and vegan parm over the salad. Add tomato au fromage slices.
  • Garnish & Serve: Sprinkle with more fresh herbs, black pepper, and an extra drizzle of olive oil.
Keyword avocado, Bacon, endive, peas