Avocado Endive Cups With Salsa Recipes

AVOCADO ENDIVE CUPS WITH SALSA

Avocado Endive Cups with Salsa image

I jazz up guacamole by serving it atop endive leaves. Add a brilliant red pepper salsa, and you've got a standout appetizer. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 17

Ingredients

1 jar (12 ounces) roasted sweet red peppers, drained and finely chopped
1 cup finely chopped fennel bulb
1/4 cup sliced ripe olives, finely chopped
2 tablespoons olive oil
1 tablespoon minced fresh cilantro
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 medium ripe avocados, peeled and pitted
3 tablespoons lime juice
2 tablespoons diced jalapeno pepper
1 green onion, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon hot pepper sauce
2 plum tomatoes, choppped
30 endive leaves
Chopped fennel fronds

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.

Nutrition Facts : Calories 43 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 109mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

AVOCADO CUPS WITH POMEGRANATE SALSA VERDE

Avocado Cups with Pomegranate Salsa Verde image

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Provided by Alison Carroll

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup chopped cilantro
1/4 cup chopped mint
3 tablespoons olive oil
2 tablespoons coarsely chopped pomegranate seeds
1 tablespoon fresh lemon juice
1 tablespoon finely chopped preserved lemon peel
Kosher salt
4 ripe avocados, halved, pits removed
Flaky sea salt (for serving)

Steps:

Mix cilantro, mint, oil, pomegranate seeds, lemon juice, and preserved lemon peel in a small bowl; season dressing with salt. Spoon over and into avocados; sprinkle with sea salt.

SALSA WITH AVOCADO

Salsa with Avocado image

This is a very easy recipe that always gets rave reviews and many recipe requests. A co-worker who is from Mexico shared it with me. It's very quick to prepare, and can be served immediately. I like to make it at least an hour before serving, so the flavors can marry. The key ingredient is the El Pato® Tomato Sauce (yellow can), which can be found in the ethnic section of your supermarket. You may have to go to a Mexican market if you can't find it at your usual supermarket. Serve with tortilla chips. Leftovers are great the next day, too!

Provided by nolteteam

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

Ingredients

1 (8 ounce) can tomato sauce
1 cup water
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3 tomatoes, quartered
2 green onions, trimmed
1 bunch fresh cilantro, stems trimmed
1 (1/2 inch) piece jalapeno pepper with seeds, or more to taste
1 teaspoon salt, or to taste
2 avocados, diced
2 tomatoes, diced

Steps:

Combine tomato sauce, water, hot tomato sauce, 3 quartered tomatoes, green onions, cilantro, jalapeno, and salt in a blender; blend until combined, 10 to 15 seconds.
Pour tomato sauce mixture into a bowl. Stir in avocados and 2 diced tomatoes.
Cover salsa with plastic wrap and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 36.6 calories, Carbohydrate 3.5 g, Fat 2.5 g, Fiber 1.7 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 193.5 mg, Sugar 1.6 g

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