Active Time: 20 MinsTotal Time20 Mins
Yield: Serves 12 (serving size: 2 salad boats)
This recipe captures all of the bright, fresh appeal of a salad in a pretty, portable bite. Sturdy endive leaves have a nice cup shape for filling; you also could use Little Gem or small Bibb lettuce leaves. To get a head start, make the filling (minus the pears) up to a day in advance. About an hour before guests arrive, gently stir in the pear and fill the leaves.
Ingredients
- 6 tablespoons plain whole-milk Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1 1/2 teaspoons lemon zest plus 1 1/2 Tbsp. fresh lemon juice
- 3/4 teaspoon kosher salt
- 3/8 teaspoon black pepper
- 3medium pears, cut into thin strips
- 1(15-oz.) can unsalted chickpeas, rinsed and drained (about 1 1/2 cups)
- 3/4 cup finely chopped celery
- 1/3 cup fresh flat-leaf parsley leaves
- 1/3 cup chopped red onion
- 24Belgian endive leaves (from 5 heads)
- 1/3 cup sliced almonds, toasted
Nutritional Information
- Calories 136
- Fat 4g
- Satfat 1g
- Unsatfat 3g
- Protein 6g
- Carbohydrate 22g
- Fiber 10g
- Sugars 7g
- Added sugars 1g
- Sodium 184mg
- Calcium 15% DV
- Potassium 18% DV
- Calories 136
- Fat 4g
- Satfat 1g
- Unsatfat 3g
- Protein 6g
- Carbohydrate 22g
- Fiber 10g
- Sugars 7g
- Added sugars 1g
- Sodium 184mg
- Calcium 15% DV
- Potassium 18% DV
How to Make It
Step 1
Whisk together yogurt, olive oil, honey, lemon zest and juice, salt, and pepper in a large bowl. Add pears, chickpeas, celery, parsley, and onion; stir gently to coat.
Step 2
Spoon mixture evenly into endive leaves. Arrange on a serving platter, and top evenly with almonds.
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