Posts Tagged 'avocado'

Endive Mango and Avocado Cups with Peanut Chicken from We Olive to Eat

Check out this delicious recipe from We Olive to Eat Catering (fun name!). Visit their blog for LOADS of delicious recipes highlighting extra virgin olive oil. Lucky for us, they included California endive in this one!

Endive Mango and Avocado Cups with Peanut Chicken

Endive Mango and Avocado Cups with Peanut Chicken


· 1 avocado small dice
· 1 mango small dice
· 1/2 cup of cilantro
· 1 cup of cucumber small dice
· 1 endive~leaves broke off
· 1/2 cup of Peach Balsamic
· 1/2 cup of Jalapeno Olive Oil
· Salt and pepper to taste
· Shredded Chicken with Peanut Sauce (see recipe)
Fill the cup of endive slices half way with shredded chicken. In a bowl, combine avocado, mango and cucumber. Drizzle with peach balsamic and jalapeno olive oil. Salt and pepper to taste. Top bowls off with diced mixture. Sprinkle with cilantro.
Shredded Peanut Chicken for Endive Salad
· 1 Large Boneless Skinless Chicken Breast
· 3/4 cup of Elki Peanut Sauce and 1/2 cup to finish chicken
· 1/2 cup of white wine
· 1/2 cup of water
· Salt and pepper to taste
· 1/2 cup of green onion sliced on Biases
· 1 lime
Place chicken breast in sauce pot and cover with Peanut sauce, wine and water. Cook on medium heat for 15 peanuts. Let cool and on a cutting board shred chicken with two forks. Season with salt and pepper, zest and juice of lime, green onion and 1/2 cup of the rest of peanut sauce.

Endive, Kale, and Smoked Salmon Salad with Avocado and Pink Grapefruit

Endive, Kale, and Smoked Salmon Salad with Avocado and Pink Grapefruit

Endive, Kale, and Smoked Salmon Salad with Avocado and Pink Grapefruit

Today, Winnie from Healthy Green Kitchen has created a delicious Endive, Kale, and Smoked Salmon Salad with Avocado and Pink Grapefruit. As she describes, “It’s nutrient dense and delicious- perfect as a healthy New Year’s Eve party first course, or as a tasty low-carb winter meal to counteract holiday overindulgence.”
As you plan your New Year’s Eve festivities (and your return to healthy eating in 2012), make this salad a part of your menu!
For the full recipe, visit Healthy Green Kitchen

Endive with Mexican Shrimp Salad

All week we’re highlighting fabulous yet simple recipes to help you add delicious dishes to your holiday entertaining, while minimizing stress. The recipe below uses the bold flavors of lime, cilantro and Serrano peppers to bring a taste of Mexico to your holiday table.

Endive with Mexican Shrimp Salad
Serves 6 to 8

2 tablespoons olive oil
1 tablespoon lemon juice
1 small clove garlic, very finely minced

1/2 pound cooked and peeled baby shrimp
1/2 cup radishes, halved and thinly sliced
1/2 ripe but firm avocado, in small dice
1/4 cup thinly sliced green onion
2 tablespoons chopped cilantro, plus whole leaves for garnish
Minced serrano or jalapeño chile, to taste
1/2 lime
18 to 20 endive spears

For dressing: In small bowl, whisk together olive oil, lemon juice, garlic and salt to taste.

In medium bowl, combine shrimp, radishes, avocado, green onion, chopped cilantro, chile and a generous squeeze of lime juice. Add dressing and toss gently with your hands. Taste for salt and lime.

Divide mixture among endive spears. Garnish each spear with a whole cilantro leaf. Serve immediately.

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