Endive with Smoked Salmon


  • 2 medium tomatoes
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • Salt and pepper
  • 4 ounces smoked salmon, chopped (about ¾ cup)
  • 1 ripe avocado, pitted, peeled, cut into ¼-inch dice
  • 2 tablespoons snipped fresh chives
  • + 2 more ingredients
    • 3 large heads Belgian endive (about 1 ½ lb.)
    • Additional chives for garnish, optional

1. Cut tomatoes in half horizontally. Scoop out and discard seeds. Finely chop tomatoes; place in a large bowl. Stir in juice and oil; season with salt and pepper. Gently toss in salmon, avocado and chives. 2. Cut bottom off each head of endive; separate leaves. Arrange 24 large outer leaves on a...

View full recipe at SpringPad


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