Served as a starter before a vegan feast or as a main course on a hot summer day, these refreshing endive boats with a Mexican twist are a delicious salty-sweet dish option! Savory and crispy is my favorite combo when it comes to salads and this one is a pure delight!
Belgium endives in Canada are SOOO expensive, I almost couldn’t believe my eyes when I saw the price tag …But anyways, cutting down on meat + cheese has significantly decreased the weekly grocery shopping bill so from time to time, I’ll just indulge myself with these beauties. If you don’t feel like spending a fortune on endives (which I totally understand), feel free to replace them with lettuce leaves. You will have the same cripsy touch and your boats might be even bigger 🙂 The highlight of this recipe is the delicous lemon + avocado sauce to use as a topping on the endive boats. Divine!
Serving: ~ 16 boats
Total Time: 20 minutes
– 3 large endives
– 1 red bell pepper
– 100g baby spinach leaves
– 1 apple (honey crisp)
– 2 avocados
– the juice of 1 lime
– 1 tbsp. sunflower seeds
– 2 tbsp. chopped walnuts
– salt and pepper
Rinse the endives and cut off the buttoms.
Remove the outer leaves if blemished and keep the bigger leaves for the boats.
Rinse the baby spinach leaves, red bell pepper and apple. Chop them as finely as possible.
Fill the endives’ leaves with this mixture.
Peel the avocados and remove the stems.
Using your kitchen blender, mix the avocados with the lime juice and season with salt and pepper.
Sprinkle the boats with avocado sauce, sunflower seeds and chopped walnuts.