Your guests will love holding an Endive Salad Boat in one hand and a glass of Pear and Thyme Fizz in the other. The drink isn’t very sweet, so if you like your drinks a little sweeter, consider rimming half the serving glass with a mixture of coconut sugar and cinnamon.
Tip: That’s a wrap
Try rolling the salad in a wrap of your choice for a great lunch or supersizing it and spooning it into romaine leaves for a divine dinner.
Endive Salad Boats
- 2 1/2 cups water if using salmon
- 1 cup dry white wine if using salmon
- 2 fresh thyme sprigs if using salmon
- 10 oz fresh wild salmon fillet or 1 1/2 cups cooked chickpeas
- 6 tbsp plain Greek yogurt
- 1 tbsp Dijon mustard gluten free if desired
- 1 tbsp extra-virgin olive oil
- 1 tbsp liquid clover honey or maple syrup
- 1 tsp fresh lemon zest
- 1 1/2 tsp freshly squeezed lemon juice
- 1/2 tsp salt
- 1/8 tsp freshly ground black pepper
- 2 medium pears julienned
- 3/4 cup diced celery
- 1/3 cup flat-leaf parsley chopped
- 1/3 cup chopped red onion
- 24 Belgian endive leaves from about 5 heads of endive
- 1/3 cup toasted sliced almonds
- If using chickpeas instead of salmon, skip this step and begin at step 2. In medium saucepan, bring water, wine, and thyme to a bare simmer over medium heat. Add salmon, skin side down, and reduce heat to low. Poach salmon until cooked through, about 10 minutes. Remove salmon to plate and let cool. Discard poaching liquid. Once cool, remove skin from salmon and break into large chunks. Set aside.
- In large bowl, whisk together yogurt, mustard, olive oil, honey or maple syrup, lemon zest and juice, salt, and pepper. Add pears, celery, parsley, onion, and chickpeas (if using). Gently toss everything together until well combined.
- To serve, arrange endive leaves on platter. Divide pear mixture evenly among endive leaves. Top with some salmon (if using) and the almonds. Serve.
Per serving: 175 calories; 10 g protein; 7 g total fat (1 g sat. fat); 17 g total carbohydrates (6 g sugars, 9 g fiber); 196 mg sodium