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

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