This is a version of a supper salad I developed for my book Simple Green Suppers, and it is surprisingly filling thanks to the avocados and roasted chickpeas. But I must admit, I first put it together by color and texture, as I was so charmed by the sunny colors of radicchio and oranges (or even better, blood oranges!) combined with the vibrant green avocado and bright white endive. Dressed with the easy and delicious lime and red-pepper jelly vinaigrette, this salad is such a treat that it truly is one of my favorites.

While it’s really fun to “plate” this salad on one big platter, you can also put it on individual plates, or if you like, (and it’s not sacrilege) actually put the whole thing in a bowl and toss it. 

If you want to have this as a side or starter salad and you don’t have time to roast chickpeas, use toasted walnuts if you like. I urge you to try roasted chickpeas, though; they are delicious and a lot more palatable for folks who think they don’t like chickpeas.

Serves 2 for supper, 4 as a side or starter

  • 1 tablespoon grapeseed oil (or other neutral oil)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh lime zest
  • 1 tablespoon hot pepper jelly 
  • Kosher salt and/or coarse sea salt (such as MV Sea Salt)
  • 1 large or 2 medium-small endive, cored, leaves separated
  • ½ medium head radicchio, cored, leaves separated
  • 2 medium blood oranges (or 1 large navel orange), peeled, sliced thinly crosswise
  • 1 large or 1 ½ medium-small firm-ripe avocados
  • ½ to 2/3 cup Roasted Chickpeas
  • ¼ cup (lightly packed) fresh Italian parsley leaves


1. In a small bowl, whisk together the oil, the lime juice, the lime zest, the pepper jelly, and a pinch of salt.

2. Arrange the endive leaves in a ring around the outer edge of a small serving platter or two dinner plates. (Or arrange a few leaves on each of four salad plates.) Tuck or scatter the radicchio leaves in a ring overlapping the endive. Arrange the blood orange slices over the radicchio. Peel, halve and slice the avocado(s) lengthwise and arrange the slices in the center of the platter or plates. Sprinkle all with salt and the parsley leaves. Spoon the vinaigrette over all, and garnish with the chickpeas.