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22) Avocado Corn Salsa in Endive Spears (mix shortly before serving)

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 ripe avocados diced
  • 1 cup fresh or thawed frozen corn kernels
  • 1 small tomato seeded and diced
  • 1/4 red onion finely chopped
  • 1 jalapeño seeded and minced (optional)
  • 2 tbsp lime juice about 1 lime
  • 2 tbsp chopped cilantro
  • Salt and pepper to taste
  • 12 –16 Belgian endive leaves separated and chilled

Method
 

  1. Combine corn, tomato, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl.
  2. Gently fold diced avocado into the corn mixture only a few minutes before serving to avoid browning.
  3. Spoon mixture into chilled endive leaves and arrange on a platter.
  4. Keep extras refrigerated and assemble more spears as needed to keep leaves crisp.