I jazz up guacamole by serving it on endive leaves with homemade salsa.
—GILDA LESTER MILLSBORO, DE
PREP: 45 MIN. • MAKES: 2 1/2 DOZEN
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
1. In a small bowl, combine first five ingredients; stir in 1/4 teaspoon each salt and pepper.
2. In another bowl, mash avocados with a fork. Stir in next six ingredients and the remaining salt and pepper. Stir in tomatoes.
3. Spoon about 1 tablespoon avocado mixture onto each endive leaf; top each with about 1 tablespoon pepper mixture. Sprinkle with fennel fronds.
Per appetizer: 43 cal., 3g fat (0 sat. fat), 0 chol., 109mg sod., 4g carb. (1g sugars, 3g fiber), 1g pro.
Diabetic Exchanges: 1 vegetable, 1/2 fat.