Taste of Home
Avocado Endive Cups with Salsa
TOTAL TIME: Prep: 45 min.
YIELD: 2-1/2 dozen.
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
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1 jar (12 ounces) roasted sweet red peppers, drained and finely chopped
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1 cup finely chopped fennel bulb
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1/4 cup sliced ripe olives, finely chopped
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2 tablespoons olive oil
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1 tablespoon minced fresh cilantro
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1/2 teaspoon salt, divided
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1/2 teaspoon pepper, divided
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2 medium ripe avocados, peeled and pitted
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3 tablespoons lime juice
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2 tablespoons diced jalapeno pepper
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1 green onion, finely chopped
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1 garlic clove, minced
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1/2 teaspoon ground cumin
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1/4 teaspoon hot pepper sauce
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2 plum tomatoes, choppped
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30 endive leaves
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Chopped fennel fronds
Directions
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1.
In a small bowl, combine red peppers, fennel, olives, oil and cilantro; stir in 1/4 teaspoon each salt and pepper.
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2.
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.
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3.
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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