Crisp Endive Cups with Avocado Cream, Seared Pineapple and Lime Sesame

Name: Crisp Endive Cups with Avocado Cream, Seared Pineapple and Lime Sesame
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: fusion
Ingredients: 8.5 oz endives; 5.3 oz ripe avocado; 4 tbsp plain Greek yogurt; 1 cup fresh pineapple; 1 tbsp sesame seeds; 2 tbsp lime; 2 tsp olive oil; 1 tsp honey; 1/4 tsp red pepper flakes; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp cilantro leaves

A quick, fresh, original bite: crisp endive leaves filled with a smooth avocado-yogurt cream, topped with skillet-seared pineapple, mild chile, and toasted sesame. A light appetizer ready in minutes.

10 minPrep

5 minCook

15 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

2 pequeñas 240 g endives (separadas en leaves tipo cucharita)
1 mediano 150 g ripe avocado (boneless ni piel)
4 60 ml plain Greek yogurt (for dar cremosidad)
1 taza 140 g fresh pineapple (en cubitos small)
1 15 ml sesame seeds (preferiblemente blancas or mixtas)
1 unidad 30 ml lime (juice and a poco of zest)
2 10 ml olive oil (divided)
1 5 ml honey (optional, for equilibrar the acidez)
1/4 1 ml red pepper flakes (ajustar to taste)
1/2 3 g salt (divided or to taste)
1/4 1 g black pepper (freshly ground)
2 10 ml cilantro leaves (chopped finely)

Nutrition facts

per serving

112 kcal

Calories

2.3 g

Protein

8.7 g

Carbs

8.1 g

Fat

3.2 g

Fiber

5.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySesame

Instructions

1
1. Separate the endive leaves, wash them, and dry them well so they stay crisp. Arrange the firmest leaves on a serving platter.
2
2. Heat a small skillet over medium heat, about 350°F / 175°C surface temperature. Add the sesame seeds and toast for 1 to 2 minutes, stirring, until golden and fragrant. Remove and set aside.
3
3. In the same skillet over medium heat, about 350°F / 175°C, add 1 teaspoon (5 ml) olive oil and the pineapple. Cook for 2 minutes, stirring, until lightly seared. Add the honey and a pinch of red pepper flakes, toss for 30 seconds more, then remove from the heat.
4
4. In a bowl, mash the avocado with the Greek yogurt, lime juice, 1/2 teaspoon lime zest, the remaining teaspoon of olive oil, salt, and black pepper until creamy but still slightly textured.
5
5. Fill each endive leaf with a small spoonful of avocado cream. Top with a few cubes of seared pineapple.
6
6. Finish with the toasted sesame seeds, chopped cilantro, and the remaining red pepper flakes to taste. Serve immediately to keep the creamy-crisp contrast.

Chef tips

Dry the endive very well before assembling so the filling does not slide off. For a neater presentation, pipe the cream with a pastry bag or a zip bag with the corner snipped off.

Substitutions

You can swap the Greek yogurt for unsweetened plant-based yogurt for a dairy-free version, and replace cilantro with mint or chives. Pineapple can be replaced with firm mango for a different flavor profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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