Endive Salad Boats
  • 2 1/2cups waterif using salmon
  • 1cup dry white wineif using salmon
  • 2 fresh thyme sprigsif using salmon
  • 10oz fresh wild salmon filletor 1 1/2 cups cooked chickpeas
  • 6tbsp plain Greek yogurt
  • 1tbsp Dijon mustardgluten free if desired
  • 1tbsp extra-virgin olive oil
  • 1tbsp liquid clover honey or maple syrup
  • 1tsp fresh lemon zest
  • 1 1/2tsp freshly squeezed lemon juice
  • 1/2tsp salt
  • 1/8tsp freshly ground black pepper
  • 2medium pearsjulienned
  • 3/4cup diced celery
  • 1/3cup flat-leaf parsleychopped
  • 1/3cup chopped red onion
  • 24 Belgian endive leavesfrom about 5 heads of endive
  • 1/3cup toasted sliced almonds
  1. 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.
  2. 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.
  3. To serve, arrange endive leaves on platter. Divide pear mixture evenly among endive leaves. Top with some salmon (if using) and the almonds. Serve.
Recipe Notes

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