Endive salad

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.




– Endives

– Tomatoes

Sunflower Seeds

– Canned Olives

– Parsley

Olive oil


– Place the endives decoratively on a plate or serving platter.

– Wash and cut the tomatoes in large or small pieces, and place them in the center of the salad.

– With the help of a spoon, distribute the salad olives, preferably in the central part.

– Season with parsley and sunflower seeds.

– Season with oil to taste.

– This salad has to be served decoratively.

– Another option would be to cut all ingredients and place on endive leaves so that when removing a leaf, you can take all the ingredients of the salad.

Endive salad

In the picture: endive salad with tomato,

olives, sunflower seeds, olive oil and parsley


This endive salad is a delicious, natural starter, perfect for lunch or dinner.

This plate provides us vitamin C, from raw vegetables; vitamin E and protein, from sunflower seeds, fiber and minerals; hardly calories.

Fiber is a unique component of the plant world, and our body needs to maintain intestinal health, which is the center of the body’s immunity. In addition, a diet rich in fiber helps prevent cholesterol, atherosclerosis, colon cancer and gives us no satiety for snacking.

This salad is a great way to enjoy the taste of vegetables, in a colorful dish and easy to digest

punto rojoMore information on natural medicine.

Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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