Endive boats with avocado, pomegranate, & crab salad gluten vote now PreviousNext AppetizerVery Easy40 min Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 6 For the Pomegranate Sauce: 3 egg yolks 1/4 cup dashi (or vegetable stock) 4 teaspoons rice vinegar 2 tablespoons pomegranate juice concentrate 1 tablespoon granulated sugar 1 teaspoon soy sauce 2 medium, ripe avocados cut into 1/4-inch cubes 6 ounces cooked crab meat 3/4 cup pomegranate arils 2 large heads Belgian endive Finely grated lemon zest, to garnish View the directions