Here’s a really quick and easy appetizer for the holidays. Use the red California endive, cut off the core and separate the leaves. Peel an extra large ripe California avocado, cut into cubes. Add 1/2 cup canned lump crab, and 2 tablespoons Italian salad dressing. (I used Roasted Garlic Italian dressing.) Put a heaping spoonful of the avocado and crabmeat on each endive leaf. Or you can serve the avocado and crabmeat salad in a small bowl with endive leafs placed vertically around the inside of the bowl. Pair with your favorite wine!
Thank you to California Endive Farms for sending me a big box of endive to use for my recipes. Thank you to Rios de Chile for sending me a bottle of their beautiful Merlot. Avocados are from our family farm website where we can ship fresh avocado direct to you, http://www.CaliforniaAvocadosDirect.com. These sponsors help make Mimi Avocado possible. I hope you try these wonderful products.
