Belgian endive offers a great way to enjoy fresh greens over the winter. Tonight we enjoyed them with avocado and tomatoes.

Belgian Endive with Guacamole and Tomatoes

Serving Size: 4


  • 2-3 Belgian endives
  • 2 tomatoes

for the guacamole:

  • 3 avocados
  • 1 tbs. olive oil
  • 2-3 tbs. lemon juice
  • 1-2 cloves garlic, minced
  • salt and pepper
  • Tabasco or cayenne pepper

Belgian Endive with Guacamole and Tomatoes


to make the guacamole:

  1. Peel, stone and mash the ripe avocados using a fork.
  2. Add 3-4 tablespoons of lemon juice and 1 or 2 good sized cloves of minced garlic.
  3. Season with salt, pepper and Tabasco.
  4. If living in tropical areas you can add sprigs of fresh cilantro of culantro, otherwise you can use fresh coriander leaves.

to make the salad:

  1. Cut the bottom of the Belgian endive off and separate the leaves.
  2. Carefully wash in cold water and blot dry.
  3. Wash the tomato and cut into eighths.
  4. Place a generous mound of guacamole in the center of each salad plate.
  5. Surround with individual Belgian endive leaves and alternate with the tomato wedges.