A delicious salad loaded with antioxidants
To be honest, I’ve never been a big fan of radicchio. It’s just too bitter for my taste. So when I stumbled across this salad recipe, I wasn’t exactly rushing to try it. What changed my mind? The combination of creamy avocado and a flavorful vinaigrette. Together, they mellow out the bitterness of the radicchio and create a surprisingly satisfying dish.
This salad isn’t just delicious—it’s a powerhouse of nutrients. Radicchio is rich in antioxidants and vitamin K. Avocado, the beloved toast-topper, is packed with healthy fats that support weight management—especially beneficial for women. And let’s not forget anchovies, which bring a punch of umami flavor and a healthy dose of Omega-3s.
What more could you want from a salad?
Radicchio, Avocado, and Anchovy Salad Recipe
Ingredients:
1 head of radicchio, chopped to your liking
1 avocado, slightly firm and chilled, diced
2 anchovy fillets (add more if you love them)
1 tablespoon of capers
2 tablespoons of champagne vinegar (or white wine vinegar)
3 tablespoons of extra virgin olive oil
Freshly ground black pepper to taste
Instructions:
In a small bowl, mash the anchovies with a fork.
Add the capers, vinegar, olive oil, and pepper, whisking until well combined.
In a large bowl, gently toss the chopped radicchio and diced avocado.
Drizzle with the vinaigrette and fold gently to coat everything evenly.
Voilà—your new favorite salad is ready to serve!
Give it a try and let us know what you think. This radicchio and avocado salad just might win you over, too.
