Almost making you feel like you’re at the spa, these little salad boats of Endive Spears with Crab, Pomelo, & Avocado are the perfect appetizer for a garden party or just a delicious fresh snack! Nestled in endive leaves lay sturdy chunks of brightly flavored pomelo, creamy avocado, and crab. The drizzle of rice vinegar is the perfect kiss. And sprinkled on top, sandy grains of ruby red Molokai salt.
I had just gotten used to waking up to frosty mornings, hills smokey with fog, and bowls upon bowls of hot soup, I woke up one morning to what felt like spring. The skies have been a sharp clear blue. The air smells of clean soil, and all the neighborhood children have emerged to ride bikes on the street.
This weather will likely be short-lived, but for now, we are really enjoying this hint of spring.
The little break from the cold and the rain feels like a mini vacation. It urges me to detox from a winter of heavy foods and endless sweets. I may not be able to indulge in a beach vacation right now, but these little salad boats were a great way to imagine my way to warm sand and a sea breeze.
Endive Spears with Crab, Pomelo, & Avocado are simple, light, and what I call spa food. Nestled in endive leaves lay sturdy chunks of brightly flavored pomelo, creamy avocado, and crab. The drizzle of rice vinegar is the perfect kiss. And sprinkled on top, sandy grains of ruby red Molokai salt. Today this was an ideal afternoon snack. If you’re hosting or creating a lovely fresh meal, this would make an amazing fresh appetizer.
It was the ideal afternoon snack for me today.
More about Endive Spears
Endive Spears with Crab, Pomelo, & Avocado
- 12 endive leaves
- 1 pomelo segmented, with each segment sliced into thirds
- 1 avocado thinly sliced
- 6-8 oz crab
- light drizzle of rice vinegar
- cilantro finely chopped
- high quality salt for finishing to taste
- In each endive spear, arrange the pomelo and avocado.
- Chop crab, and add to the top of each spear.
- Drizzle lightly with rice vinegar.
- Garnish with cilantro and finishing salt.
- Serve immediately.
I used red Molokai salt, but any good Kosher salt will do.