Avocado Endive Cups With Salsa Recipes

Steps:

• In a small bowl, combine red peppers, fennel, olives, oil and cilantro; stir in 1/4 teaspoon each salt and pepper., In another bowl, mash avocados with a fork. Stir in lime juice, jalapeno, green onion, garlic, cumin, pepper sauce and the remaining salt and pepper. Stir in tomatoes., Spoon about 1 tablespoon avocado mixture onto each endive leaf; top each with about 1 tablespoon pepper mixture. Sprinkle with fennel fronds.

Steps:

• Halve, pit, and peel avocados.
• Chop avocados fine and in a bowl stir together with remaining ingredients.
• Season to taste with salt and pepper.
• Best served at room temperature.
• May be made up to 4 hours early, covered with plastic wrap and refrigerated.

Steps:

• Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

Steps:

• Trim off the bottoms of the endive. Cut them in 2-inch lengths. Drop them in cold water and drain well.
• In a salad bowl, blend the lemon juice, mustard, vinegar, oil, salt and pepper with a wire whisk until smooth. Set aside.
• When ready to serve, peel the avocado and slice it in half. Discard the pit and cut the avocado lengthwise into slices 1/2 inch thick.
• Add the endive and avocado to the salad bowl and toss. Serve on chilled salad plates.

Steps:

• Line a 8 hole muffin pan - 1/3 cup capacity (or use same sized ramekins) with plastic wrap, bringing the plastic 1/2 inch above the rim of the pans.
• SALSA:- Combine all the ingredients in a bowl, mix gently.
• Trim a slice of smoked salmon a little larger than the base of the pan/dish. Fold the excess onto the base.
• Top with a heaped tablespoon of the Salsa, then lay salmon pieces over the salsa.
• Top with another heaped tablespoon of the salsa and another slice of salmon. Repeat with remaining salsa and smoked salmon until all used.
• Fold over plastic to seal.
• Refrigerate several hours or overnight.
• DRESSING:- Combine all ingredients in a jar and shake well.
• Peel prawns (shrimp) leaving tails intact (optional). Cover, refrigerate until ready to serve.
• To assemble, turn out and unwrap salmon parcels onto small individual serving plates. Top with prawns, salmon roe. Drizzle with dressing.

Steps:

• Combine all ingredients in processor. Using on/off turns, process until chunky puree forms. Transfer to medium bowl. Season with salt. (Can be made 4 hours ahead. Press plastic wrap directly onto surface of salsa and chill.)