Endive with Smoked Salmon

Endive with Smoked SalmonRecipe
Serves: 12

Cost per Serving:



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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


Prep: 25 Minutes

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.

Created date

June 2013

Nutritional Information

Calories 84
Fat 7 g
Satfat 1 g
Protein 3 g
Carbohydrate 4 g
Fiber 3 g
Cholesterol 4 mg
Sodium 220 mg