Express Endive Boats with Avocado Cream, Grapefruit, Cucumber, and Pistachio Dukkah

Name: Express Endive Boats with Avocado Cream, Grapefruit, Cucumber, and Pistachio Dukkah
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 8.5 oz endives; 6.3 oz ripe avocado; 4 tbsp plain Greek yogurt; 4.2 oz pink grapefruit; 2.8 oz cucumber; 3 tbsp pistachios; 1 tbsp sesame seeds; 1/4 tsp ground cumin; 2 tbsp fresh cilantro; 2 tbsp lime; 1 tbsp olive oil; 1 tsp honey; 1/2 tsp salt; 1/4 tsp black pepper

A fresh, crunchy, original recipe ready in minutes: endive leaves filled with a smooth avocado-yogurt cream, topped with grapefruit, cucumber, and a spiced pistachio crunch.

12 minPrep

3 minCook

15 minTotal

4Servings

VegetarianGluten-FreeLow CarbDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

2 grandes 240 g endives (separadas en leaves tipo barca)
1 mediano 180 g ripe avocado (boneless ni piel)
4 60 ml plain Greek yogurt (for the cream)
1/2 unidad 120 g pink grapefruit (en supremas or trocitos skinless)
1/2 mediano 80 g cucumber (en cubitos small)
3 24 g pistachios (pelados and chopped)
1 15 ml sesame seeds (for tostar)
1/4 1 ml ground cumin (for the dukkah quick)
2 30 ml fresh cilantro (chopped fino)
1 unidad 30 ml lime (su juice)
1 15 ml olive oil (divided)
1 5 ml honey (solo a toque)
1/2 2.5 ml salt (or to taste)
1/4 1 ml black pepper (freshly ground)

Nutrition facts

per serving

154 kcal

Calories

4.1 g

Protein

10.8 g

Carbs

11.6 g

Fat

4.2 g

Fiber

6.6 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

DairyTree NutsSesame

Instructions

1
Separate the endive leaves, wash them, and dry them well. Set aside the firmest leaves to make 12 to 16 little boats.
2
In a small bowl, mash the avocado with the Greek yogurt, 1 tablespoon (15 ml) lime juice, 2 teaspoons (10 ml) olive oil, the honey, 1/4 teaspoon salt, and black pepper until smooth and creamy.
3
Peel the grapefruit and cut out the segments without membrane; then chop them into small pieces. In another bowl, combine the grapefruit with the cucumber, fresh cilantro, and the remaining 1 tablespoon (15 ml) lime juice.
4
Heat a small skillet over medium heat, about 350°F/175°C surface temperature. Add the pistachios, sesame seeds, and ground cumin, and toast for 2 to 3 minutes, stirring, until fragrant. Remove from the heat and add a pinch of salt.
5
Fill each endive leaf with a generous spoonful of avocado cream. Top with a little of the grapefruit and cucumber mixture.
6
Finish with the quick pistachio-sesame dukkah on top and drizzle with the remaining 1 teaspoon (5 ml) olive oil. Serve immediately.

Chef tips

For the best texture, dry the endives very well so the cream does not slide off. For extra contrast, add a little lime zest at the end.

Substitutions

You can swap the grapefruit for orange, the cilantro for mint or parsley, and the Greek yogurt for unsweetened plant-based yogurt for a dairy-free version.

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
View on Amazon
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
View on Amazon
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
View on Amazon