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Avocado Endive Cups with Salsa

I jazz up guacamole by serving it atop endive leaves. Add a brilliant red pepper salsa, and you’ve got a standout appetizer. —Gilda Lester, Millsboro, Delaware

Ingredients

  • 1 jar (12 ounces) roasted sweet red peppers, drained and finely chopped
  • 1 cup finely chopped fennel bulb
  • 1/4 cup sliced ripe olives, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 medium ripe avocados, peeled and pitted
  • 3 tablespoons lime juice
  • 2 tablespoons diced jalapeno pepper
  • 1 green onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon hot pepper sauce
  • 2 plum tomatoes, choppped
  • 30 endive leaves
  • Chopped fennel fronds

Directions

  • In a small bowl, combine red peppers, fennel, olives, oil and cilantro; stir in 1/4 teaspoon each salt and pepper.
  • In another bowl, mash avocados with a fork. Stir in lime juice, jalapeno, green onion, garlic, cumin, pepper sauce and the remaining salt and pepper. Stir in tomatoes.
  • Spoon about 1 tablespoon avocado mixture onto each endive leaf; top each with about 1 tablespoon pepper mixture. Sprinkle with fennel fronds.
Nutrition Facts
1 appetizer: 43 calories, 3g fat (0 saturated fat), 0 cholesterol, 109mg sodium, 4g carbohydrate (1g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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