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belgian endive orange salad

Endive Orange Salad with Tahini Dressing

A light and refreshing endive citrus salad with homemade tahini dressing. Vegetarian and paleo.
Course Appetizer, Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Calories 467kcal


For the salad:

  • 2 heads Belgian endive the one with pale yellow leaves
  • 1 orange peeled and sliced into thin circles
  • 1/2 cup sunflower seeds
  • 2 tablespoon fresh mint leaves roughly chopped

For the dressing:


  • Prepare the Belgian endive by peeling the leaves, starting from the outside and continuing until you reach the center stalk. Peel an orange and use a knife to slice it into thin circles. Prepare two serving bowls with equal amounts of endive leaves and orange slices. Sprinkle 1/4 cup sunflower seeds and 1 tablespoon chopped mint on each salad.
  • To prepare the dressing, whisk the orange juice, orange zest, tahini, olive oil, apple cider vinegar, and honey in a small bowl. Drizzle it over the salads, and enjoy!


Serving: 1serving | Calories: 467kcal | Carbohydrates: 33g | Protein: 11g | Fat: 36g | Saturated Fat: 4g | Sodium: 11mg | Potassium: 577mg | Fiber: 7g | Sugar: 18g | Vitamin A: 277IU | Vitamin C: 58mg | Calcium: 84mg | Iron: 3mg