Salad on endives: a healthy appetizer

Finger food is always a great option for casual events. Although delicious, the gourmet mini-bites may also come with a high calorie tag. For this reason, it is always a good idea when entertaining with finger food, to mix the richer ones with lighter options. Your best ally: the Belgium endive. With only one calorie per leaf and a high mineral content, Belgian endive is the ideal vessel for a healthy appetizer. Its subtle and fresh flavor always provides a delicious counterpoint to any topping.

The featured recipe is a flavorful shrimp and avocado salad on endive leaves. You can prepare the salad in advance and just spoon into the endive leaves just before serving. This light appetizer will greatly complement richer appetizers and will for sure be appreciated by those watching their calorie intake. Fresh and delightful, this shrimp and avocado salad on endive leaves will become one of your favorite ways to entertain your guests. Follow L’esprit Sud Magazine as we will feature other delicious finger food appetizers in the coming weeks.

Shrimp and avocado salad on endive leaves
(Recipe for 24 appetizers)

10 ounces of medium shrimp (about 20 shrimps)
3 tbsp of fresh lime juice (about 3 limes)
2 tbsp of finely chopped scallions, plus more, thinly sliced, for garnish
1 tsp of coarse salt
½ firm, ripe avocado, pitted and peeled
3 small Belgian endives
2 tbsp of finely chopped cilantro
Sesame seeds for garnish

Bring a medium pot of water to boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon and let cool. Cut into ¼-inch pieces.

Transfer the shrimp to a medium bowl. Add the lime juice, chopped scallion and salt. Stir to combine and refrigerate at least 30 minutes up to 2 hours.

Just before serving, cut the avocado into ¼-inch cubes, and fold into the shrimp mixture. Add the chopped cilantro. Separate the endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon onto each leaf. Garnish with sliced scallions and sesame seeds.

Notes
This recipe has been adapted from the Martha Stewart Living – December 2009 edition. The original recipe replaced the cilantro with 1 jalapeno chile (Stem, ribs and seeds removed, and finely chopped)