Three Seed Endive Salad

Three Seed Endive Salad

July 18, 2018


Truly showcasing our ethos of Nutri-Gastronomy, this superfood salad boasts wonderfully paired flavours and a high nutritional value.

The recipe utilises olive seeds, adding a unique taste which develops on your palette. Olive seeds also contain high concentrations of polyphenols and antioxidants, in addition to its naturally high level of quality dietary fibre.




  • 3 Green Endives
  • 3 Bell Peppers (Try to use 1 Red, 1 Green and 1 Yellow)
  • 64g Sunflower Seeds
  • 32g Olive Seeds
  • 1 tablespoon ELY SÉIDE Cuvée Délicatesse Extra Virgin Olive Oil
  • 1 tablespoon Mustard
  • 2 tablespoons Balsamic Vinegar
  • 64g Walnuts



Finely slice the endive leaves and the peppers, before setting this aside.

On a medium heat, toast the walnuts in a pan. Once golden brown, remove from the heat and transfer onto a plate to cool.

Place the sunflower and olive seeds into the pan, and return to the heat. Seeds can burn quite quickly, so pay close attention whilst they are being toasted. As soon as the seeds begin to show colour, reduce the heat to low and continue to stir constantly until the majority are light to medium brown.

Combine the endive leaves, peppers, sunflower seeds, olive seeds, and walnuts into your serving bowl. Season with a pinch of sea salt and black pepper.

For the dressing, mix together the mustard, olive oil and vinegar.

Drizzle this dressing over the salad, and toss to make sure all ingredients are thoroughly mixed.

This recipe serves 2 people

 Shop the ELY SÉIDE Cuvée Délicatesse Extra Virgin Olive Oil

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