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Endive with Smoked Salmon

Prep time 25 mins
Yield Serves: 12


  • 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

Nutrition Information

  • calories 84
  • fat 7 g
  • satfat 1 g
  • protein 3 g
  • carbohydrate 4 g
  • fiber 3 g
  • cholesterol 4 mg
  • sodium 220 mg

How to Make It

  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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