Endive with Smoked Salmon |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 medium tomatoes |
3 tablespoons lemon juice |
3 tablespoons olive oil |
salt and pepper |
4 ounces smoked salmon, chopped (about 3/4 cup) |
1 ripe avocado, pitted, peeled, cut into 1/4-inch dice |
2 tablespoons snipped fresh chives |
3 large heads belgian endive (about 1 1/2 lb.) |
additional chives for garnish, optional |
Directions:
1. Cut tomatoes in half horizontally. Scoop out and discard seeds. Finely chop tomatoes; place in a large bowl. Stir in juice and oil; season with salt and pepper. Gently toss in salmon, avocado and chives.
2. Cut bottom off each head of endive; separate leaves. Arrange 24 large outer leaves on a platter. Reserve smaller inner leaves for another use. Fill lower half of leaves with a heaping tablespoon of salmon salad. Serve, garnished with additional chives if desired.
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