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
How to Make It
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.
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.