Endive boats with avocado, pomegranate, & crab salad gluten
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Ingredients
6
For the Pomegranate Sauce:
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Preparation
Preparation15 min
Cook time25 min
- Make the Pomegranate Sauce:
Combine the pomegranate sauce ingredients in a double boiler, stirring constantly until the sauce thickens and becomes the consistency of thin mayonnaise. Force the sauce through a fine-mesh sieve and let it cool. Refrigerate sauce until ready to use. - Make the boats:
Pick through the crab to remove any cartilage or shell that may be present. Combine the crab meat, avocado, and pomegranate arils in a bowl and mix gently. Separate the endive leaves. Spoon a small amount of the salad into each endive leaf. Drizzle the pomegranate sauce over the salad, garnish with lemon zest, and serve.
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