2 Serving
Plantry
Belgian Endive Cups
with Gingered Avocado & Radish
INGREDIENTS
- 1 tbsp shallot, minced
- 1 tsp ginger, grated
- 2 limes, zested and juiced
- Salt to taste
- Pepper to taste
- 4 tbsp olive oil
- 2 cups cherry tomatoes, halved
- 1 avocado, diced
- ¼ cup cilantro, chopped
- 3 radishes, thinly sliced
- 3 heads Belgain endive, leaves separated
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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