Avocado and Belgian Endive Salad

37 Reviews
91% would make this recipe again

Mashed avocado with lime juice and Belgian endive.

A different presentation of the Mexican classic «guacamole».

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Preparation : 15 min
130 calories/serving


2 avocados 340 g
2 tbsp chives, fresh, chopped [optional] 6 g
1/4 cup capers, chopped 40 g
4 green onions/scallions, chopped
1/4 cup lime juice, freshly squeezed 2 limes
2 tbsp fresh cilantro, chopped [optional] 4 g
1 Belgian endive (Witloof) 150 g
2 tomatoes 240 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Cut the avocados in half, twist out the pit, spoon out the flesh, then put it in a bowl and mash it. Mince the capers, chives (optional), and green onions then add them to the bowl. Combine well, then pour in the lime juice. Add salt and pepper to taste.
  2. Portion out the purée onto the individual serving plates. Put it in the center of the plates, and arrange the Belgian endive leaves around the purée, alternating with tomato segments.
  3. Garnish with chopped cilantro leaves. Serve immediately.


If not used within 1 h, the mashed avocado must be covered very well with plastic wrap to avoid discolouration and chilled in the refrigerator.

Nutrition Facts Table

per 1 serving (190 g)


% Daily Value




9 g

15 %

Saturated 1.4 g
+ Trans 0 g

7 %


0 mg


310 mg

13 %


12 g

4 %


7 g

27 %


2 g

Net Carbs

5 g


3 g

Vitamin A

22 %

Vitamin C

37 %


3 %


7 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Fibre, Folacin, Potassium, Vitamin K
Good source of  :
Vitamin A, Vitamin C, Vitamin E
Source of  :
Copper, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Fats 2

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37 Reviews (37 with rating only) 91% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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