Preview: This Radicchio Salad Recipe with Avocados, Oranges, and Almonds will up your salad game. Radicchio adds instant color and interesting flavor.
When it comes to salads, I am a simpleton. Too many elements or unusual ingredients and I’m turning the page or clicking the mouse. How about you?
However, a big bowl of salad is a major player in my daily diet, so I have devised ways to make it happen without much trouble.
You would think the Salad-in-a-Jar lady would be a salad-meister.
Unfortunately, she is not.
My number one strategy for getting more salads into my diet is vacuum-packing chopped, ready-to-eat lettuce into glass canning jars. I make 6-7 jars at a time, and they last for over a week in my fridge.
Until now, I stuffed only romaine into those jars because it is the only lettuce I found to hold up for a week to 10 days.
Recipe Inspiration
Then one of my readers suggested I add chopped radicchio to the romaine. She claimed it would last as long as the romaine and add color, flavor,
She was right!
But you don’t have to vacuum-pack your lettuce to enjoy radicchio. Try it in any salad that needs a touch of sophistication and interest. You can also eat it sautéed, grilled, roasted, or baked, but that’s a subject for another meal.
What is radicchio?
You may be thinking radicchio looks a lot like red cabbage, but don’t confuse them. The color of radicchio is not as purple as red cabbage, and the flavor is worlds apart.
As a member of the chicory family, radicchio has a slightly bitter but not unpleasant taste. You could temper the bitterness by soaking the lettuce in water for an hour, but I don’t bother.
At first glance, radicchio seems expensive at $4.99 to $6.99 a pound. But that beautiful red and white ball (some varieties are elongated similar to endive) is lightweight and usually costs between $1.50 to $3.00 per head, depending on the size and the store. You don’t need much.
You’ve probably already tried radicchio in prepared salad mix. It’s a common ingredient. But if you’ve never purchased and cooked with it yourself, the recipe below is a great place to start.
Are you looking to eat more salad?
Low-Calorie Balsamic and Yogurt Salad Dressing Recipe
A low-calorie dressing with nonfat Greek yogurt as the base. Light on fat, heavy on flavor.
How To Keep Romaine Lettuce Fresh Longer
Vacuum-packing fresh-cut or chopped romaine lettuce in Mason jars will keep it fresh up to 10 days. It's "salad in a jar" my way.
Pin the picture below to save for later.
Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating inside the recipe below. No comments are required.
Hope to see you again soon!
Paula
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.
Radicchio Salad Recipe with Avocado, Oranges, and Almonds
A colorful salad incorporating radicchio lettuce and avocadoes which elevates the whole salad to "company's coming" level.
Ingredients
Salad:
- 4 cups romaine lettuce, sliced (or 1 qt jar of vacuum-packed lettuce)
- 1/4 head of radicchio, cored and thinly sliced
- 1 orange, peeled and sliced (canned Mandarin oranges could be subbed)
- 1 avocado, peeled and diced or sliced
- 1/4 cup roasted cashews or almonds (I like the smoked ones), broken
Dressing:
- 1/4 cup balsamic vinegar
- 2 teaspoons lite soy sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- Scant 1/4 cup non-fat, unflavored Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons water
Instructions
Salad:
- Toss all ingredients together in salad bowl or layer in a picturesque manner.
- Combine all ingredients for the dressing into a small glass jar or bowl.
- Cover jar and shake or whisk well in a bowl.
- Immediately before serving, pour the dressing over the salad and toss to distribute evenly.
Notes
- Make the dressing lower in calories by reducing the oil to 1 teaspoon. The texture will not be as luxurious but you may feel less guilty.
- Dressing may be made ahead. If it becomes too thick after refrigeration, add water until consistency is what you prefer.
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Nutrition Information:
Yield:
6 servingsServing Size:
1Amount Per Serving: Calories: 194Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 2mgSodium: 190mgCarbohydrates: 15gFiber: 3gSugar: 11gProtein: 5g
Piper@GotItCookIt
Monday 30th of July 2012
I stood in the produce section earlier today looking at the radicchio, but didn't buy it! Darn, because I have everything else for this salad. Yummy!
The Café Sucré Farine
Sunday 29th of July 2012
Paula, this does look a lot prettier with the radicchio - I love the flavor it adds too! Yummy sounding dressing.......
Paula
Monday 30th of July 2012
You, my dear, are the true salad-meister. You make the most beautiful and varied salads I've ever seen. Thanks for stopping by.
Paula
Saturday 28th of July 2012
Not only does this add more flavour to your romaine salad in a jar but the colour is wonderful too.
Rita
Friday 27th of July 2012
Ooops! I meant to mention that your Romaine, Radicchio, and Avocado salad almost jumped from my monitor onto a plate! I just put avocados on my grocery list.
Rita
Friday 27th of July 2012
I'm delighted that the radicchio worked out so well for you, Paula! It takes a plain salad up a level or two, doesn't it, and isn't it pretty? If there is leftover radicchio on the head, just wrap it in a damp towel (no plastic) and stash it in your refrigerator's vegetable drawer. It keeps for a long time if you dampen the towel from time to time.
Paula
Saturday 28th of July 2012
Thanks again Rita for suggesting radicchio. I'm hooked!