Best 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

SHRIMP CUPS WITH CHUNKY AVOCADO SALSA RECIPE BY TASTY

Shrimp Cups With Chunky Avocado Salsa Recipe by Tasty image

Here's what you need: flour tortillas, butter, shrimp, salt, pepper, cumin, paprika, chili powder, cayenne pepper, garlic, lime juice, avocados, tomato, medium red onion, jalapeño, lime juice, fresh cilantro, salt, pepper, sour cream

Provided by Claire Nolan

Categories Appetizers

Yield 12 servings

Number Of Ingredients 20

Ingredients

6 flour tortillas
2 tablespoons butter, melted
1 lb shrimp
½ teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon chili powder
¼ teaspoon cayenne pepper
2 cloves garlic, minced
1 tablespoon lime juice
2 avocados, diced
1 tomato, large, diced
1 medium red onion, diced
¼ cup jalapeño, diced
2 tablespoons lime juice
¼ cup fresh cilantro, chopped
½ teaspoon salt
½ teaspoon pepper
sour cream, as garnish

Steps:

Preheat oven to 375˚F (190˚C).
Butter each side of the tortillas and cut into even quarters, making 24 pieces.
Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
Bake for 10-12 minutes or until crisp.
In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Stir gently.
Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
Serve with lime wedges.
Enjoy!