Belgian Endive Tuna Salad with Kale Avocado Dressing | © 2015 |

A super simple, light and refreshing Belgian endive and tuna salad with a kale avocado dressing. Great as a starter, finger food or even a light dinner. If you're not a fan of canned tuna, just replace it with roasted chicken or Feta.


  • 2 head Belgian endives
  • 1 Small pomegranate, deseeded
  • 1 handful Parsley leaves, chopped
  • 50 g Hazelnuts, toasted and roughly chopped
  • 150 g Tuna canned in water, drained

  • 150 g Kale, chopped
  • 1 Ripe avocado
  • 2 tbsp White balsamic vinegar
  • 1 tbsp Lime juice
  • 1 clove Garlic
  • Sea salt and black pepper
  • 2 tbsp Water

  1. Trim the bases of Belgian endives and pull the leaves from the heads. Cut and deseed the pomegranate.
  2. Blend all the ingredients for the dressing in a blender until smooth.
  3. Arrange the endive leaves on a platter. Sprinkle the pomegranate seeds, chopped parsley leaves and chopped toasted hazelnuts over, then the drained tuna. Serve with the prepared kale -avocado dressing. | © 2015 |
 | © 2015 |

Previous Post Next Post