Salad of Avocado, Endive, and Carambola

Name: Salad of Avocado, Endive, and Carambola
Yield: 4 servings
Ingredients: 2 tablespoons fruit-flavored vinegar; ¼ teaspoon salt, or to taste; 1 tablespoon hazelnut oil (see Note); 3 tablespoons peanut oil; 3 medium Belgian endives, cored and cut into 2-3-inch julienne strips; 1 medium avocado (preferably Hass variety); 1 large carambola (sweet or medium-sweet), about 5 inches long; 1 large carambola (sweet or medium-sweet), about 5 inches long; 1 large carambola (sweet or medium-sweet), about 5 inches long

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

The acid freshness of carambola lends just the right edge to the oily avocado, while brightly complementing its color. If you cannot find sweet carambolas, sprinkle the fruit with sugar.

Ingredients

2 tablespoons fruit-flavored vinegar
¼ teaspoon salt, or to taste
1

Vegan
Gluten-free

Method

Blend together vinegar and salt. Add both oils and mix well.
Arrange endive on a serving dish. Halve avocado lengthwise. Remove pit and peel. Cut across on slant to make thin slices; arrange over endive.
Cut a central slice from the carambola and reserve. Halve rest of fruit lengthwise, then cut across in very thin slice. Place these over avocado; cen