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Belgian Endive Cups with Gingered Avocado & Radish
4-6 Serving Plantry

Belgian Endive Cups

with Gingered Avocado & Radish

Tags:
SERVINGS
4-6
PREP & COOK TIME
20 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


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INGREDIENTS

  1. 1 tbsp shallot, minced
  2. 1 tsp ginger, grated
  3. 2 limes, zested and juiced
  4. Salt to taste
  5. Pepper to taste
  6. 4 tbsp olive oil
  7. 2 cups cherry tomatoes, halved
  8. 1 avocado, diced
  9. ¼ cup cilantro, chopped
  10. 3 radishes, thinly sliced
  11. 3 heads Belgain endive, leaves separated
SERVINGS
4-6
PREP & COOK TIME
20 min
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g


Get Recipes Delivered

INSTRUCTIONS

1
Make the vinaigrette

In a medium bowl, combine shallot, ginger, lime zest, lime juice and a pinch of salt and pepper. Whisk, and let sit for 10 minutes until shallot soften. Add olive oil and whisk the vinaigrette to combine.

2
Make the gingered avocado

Add cherry tomatoes, avocado, cilantro, and a pinch of salt to the vinaigrette. Gently stir, and let sit for at least 8 to 10 minutes to marinate. TIP: Stir gently to avoid mashing the avocado.

3
Prep the endive

Arrange Belgian endive leaves on a platter. Scoop about 1 to 2 tbsp of the gingered avocado mixture into each cup. Sprinkle with radishes. Enjoy!

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