HomeOur recipesAsparagus

Endives, walnuts and feta salad

Author: Les Cultures de chez nous
Portions 4
Freezing No


  • 16 sliced asparagus
  • 2 avocados
  • 125 ml (½ cup) of grated carrots
  • 250 ml (1 cup) of diced nature feta or with herbs
  • 4 endives
  • 30 ml (2 tablespoons) of lemon juice
  • 125 ml 9½ cup) of mayonnaise
  • 60 ml (¼ cup) of orange juice
  • 125 ml (½ cup) of walnuts
  • 15 ml (1 tablespoon) of chopped chive (optional)
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  • In a casserole filled with salted water, blanch asparagus for 2 to 3 minutes. Rince under cold water and drain.
  • Slice avocados into quarters and spray with lemon juice.
  • In a large bowl, mix mayonnaise with orange juice. If desired, add chive.
  • Add grated carrots, asparagus, avocados, feta and walnuts. Salt and pepper. Stir lightly.
  • Slice the base of each endives. Remove and throw out the first leaves. Divide remaining leaves into a plate. Garnish with the preparation.

Chef's notes