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Endive Spears with Crab, Pomelo, & Avocado
Nestled in endive spears are sturdy chunks of brightly flavored pomelo, creamy avocado, and crab – kissed with a hint of rice vinegar and Molokai salt.
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Course
Appetizer
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
Calories
119
kcal
Author
Liren Baker
Ingredients
▢
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
COOK MODE
Prevent your screen from going dark
Instructions
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.
Notes
For segmenting the pomelo, see
How to Peel a Grapefruit
for tips.
I used red Molokai salt, but any good Kosher salt will do.
Nutrition
Calories:
119
kcal
|
Carbohydrates:
17
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
4
mg
|
Sodium:
181
mg
|
Potassium:
625
mg
|
Fiber:
7
g
|
Sugar:
0.2
g
|
Vitamin A:
95
IU
|
Vitamin C:
69
mg
|
Calcium:
33
mg
|
Iron:
1
mg
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