Salad of Feijoa, Endive, and Avocado

Name: Salad of Feijoa, Endive, and Avocado
Yield: 4 servings
Ingredients: 2 teaspoons sugar; ½ teaspoon salt; 2 tablespoons rice vinegar; 2 tablespoons lime juice; ¼ cup corn oil; 2 medium-ripe large feijoas, about ½ pound; 4 medium Belgian endive (about ½ pound), rinsed; 1 medium avocado, peeled, pitted, cut into thin slivers about 1½ inches long

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

There is no question that tart-sweet fruits have an affinity for avocado, and feijoa is no exception. Slivered into pieces of approximately the same size, the crisp, bitter-sweet endive; granular, quince-like feijoa; and creamy avocado produce a sum that is more than its parts.

Ingredients

2 teaspoons sugar
½ teaspoon salt
2 tablespoons

Gluten-free
Vegan

Method

Mix together sugar, salt, and vinegar in a small bowl; stir to dissolve. Add lime juice and corn oil and blend. Peel feijoas thoroughly, then cut into thin julienne strips about 1½ inches long. Add to dressing and mix gently to blend. Refrigerate for ½ hour or longer.
Cut out base of endive, then halve lengthwise. Cut diagonal julienne shreds about 1½ inches lo