Name: Avocado Endive Cups with Salsa
Prep time: 45 min
Cook time: 45 min
Yield: 2
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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Avocado Endive Cups with Salsa

1. 1 jar (12 ounces) roasted sweet red peppers, drained and finely chopped -

2. 1 cup finely chopped fennel bulb -

3. 1/4 cup sliced ripe olives, finely chopped -

4. 2 tablespoons olive oil -

5. 1 tablespoon minced fresh cilantro -

6. 1/2 teaspoon salt, divided -

7. 1/2 teaspoon pepper, divided -

8. 2 medium ripe avocados, peeled and pitted -

9. 3 tablespoons lime juice -

10. 2 tablespoons diced jalapeno pepper -

11. 1 green onion, finely chopped -

12. 1 garlic clove, minced -

13. 1/2 teaspoon ground cumin -

14. 1/4 teaspoon hot pepper sauce -

15. 2 plum tomatoes, choppped -

16. 30 endive leaves -

17. Chopped fennel fronds -

How to cook deliciously - Avocado Endive Cups with Salsa

1. Stage

In a small bowl, combine red peppers, fennel, olives, oil and cilantro; stir in 1/4 teaspoon each salt and pepper.

2. Stage

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.

3. Stage

Spoon about 1 tablespoon avocado mixture onto each endive leaf; top each with about 1 tablespoon pepper mixture. Sprinkle with fennel fronds.