Recipe description
July 6, 2026
Endive salad with potatoes and egg
Crisp endive, potatoes and egg salad for gentle digestion and fiber.
Gluten Free
80%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut, sulfites
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from endive and potato to support digestion.
- Polyphenol-rich endive adds plant diversity and flavor.
- Balanced with egg protein and olive oil for satiety and digestion.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Endive
1
bowl
Potato
2
piece
Egg
2
piece
Oil, olive
2
tablespoon
Lemon juice
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
2
While the potatoes are cooking, wash and chop the endive into bite-sized pieces.
3
Once the potatoes have cooled, peel and dice them into small cubes.
4
In a bowl, combine the endive, diced potatoes, and boiled eggs (peeled and quartered).
5
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create a dressing.
6
Pour the dressing over the salad and gently toss to combine.
7
Serve the salad chilled or at room temperature.
More Recipes For Your Gut
Nutrition
380 kcal
Calories
10 g
Protein
29 g
Carbohydrates
3 g
Fiber
3 g
Sugar
19 g
Fat
4 g
Saturated fat
0.9 g
Salt
FAQ
Is this salad suitable for vegetarians or vegans?
It's suitable for lacto-ovo vegetarians; it's not vegan unless you replace the egg with a plant-based alternative.
What are the main nutritional benefits of this dish?
It's high in fiber from endive and potatoes, provides protein from the egg, and contains polyphenols; the endive’s prebiotic fiber may support gut bacteria.
Does it contain common allergens?
It contains egg. It’s naturally gluten-free, but check dressings/add-ins for gluten.
How should I store leftovers and how long do they keep?
Best eaten fresh; refrigerate leftovers for 1–2 days. Store the dressing separately and add it at serving.
How long does it take to prepare?
Typically about 20–30 minutes total, depending on cooking potatoes and eggs.
How do I make the vinaigrette?
Whisk together olive oil, vinegar or lemon juice, salt, pepper, and optional Dijon mustard.
Is this dish gluten-free?
Yes, it’s naturally gluten-free as long as the dressing and any add-ins are gluten-free.
Can I adapt or substitute ingredients?
Yes. For a vegan version, omit the egg or replace with plant-based protein like chickpeas or tofu; you can swap endive for other greens or add seeds.
How should I clean and prep the endive?
Rinse the head, trim the base, separate the leaves, and pat dry before using.
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