These Spanish Stuffed Endives are a refreshing, nutrient-packed appetizer or side dish that balances creamy avocado, smoky salmon, and tangy blue cheese in every bite.
Rich in protein and fiber, with healthy fats from avocado and olive oil, this low-carb, easy-to-make recipe is perfect for quick weeknight meals, elegant entertaining, or healthy meal prep that impresses without fuss.
Spanish Stuffed Endives
Equipment
- 1 Medium mixing bowl
- 1 sharp knife
- 1 cutting board
- 1 serving platter or plate
Ingredients
- ½ medium onion finely chopped
- 2 ripe avocados diced
- 1 cup cherry tomatoes quartered (about 15 tomatoes)
- 8 ounces smoked salmon diced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 3 –4 endives or substitute with iceberg lettuce
- 6 ounces blue cheese crumbled
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Begin by gathering all your fresh ingredients on a clean surface. Peel and finely chop half of a medium onion, making sure the pieces are small enough to mix well but still provide texture. Dice the ripe avocados into uniform cubes to ensure each bite has creamy consistency. Quarter about 15 cherry tomatoes, keeping them small enough to nestle comfortably into the endive leaves. Dice the smoked salmon into bite-sized pieces so it blends seamlessly with the other ingredients.
- Mix the Filling Base: In a medium-sized mixing bowl, combine the chopped onion, diced avocado, quartered cherry tomatoes, and smoked salmon. Drizzle in 2 tablespoons of extra virgin olive oil, followed by 1 tablespoon of apple cider vinegar. Season generously with salt and freshly cracked black pepper to taste. Using a spoon or spatula, gently fold the ingredients together. Take care not to mash the avocado; you want a light, chunky mixture that retains its individual textures.
- Prepare the Endive Leaves: Wash 3–4 endives thoroughly under cold running water to remove any dirt trapped between the leaves. Pat them dry with a kitchen towel or paper towels. Carefully separate the leaves from the core, selecting only the outer leaves that are firm and wide enough to hold the filling. If using iceberg lettuce as a substitute, carefully peel away individual leaves, choosing ones that are sturdy enough to serve as a natural “boat.”
- Assemble the Endive Boats: Lay the prepared endive leaves on a serving platter, ensuring they are stable and won’t tip over. Using a spoon, carefully scoop a generous amount of the avocado and salmon mixture into each leaf. Press slightly so the filling sits snugly in the leaf without spilling over. Repeat for all remaining leaves, distributing the mixture evenly so every bite is balanced.
- Add the Blue Cheese Topping: Take 6 ounces of blue cheese and crumble it evenly over each filled endive leaf. Ensure that each leaf gets a little of the tangy, creamy cheese for maximum flavor contrast. The blue cheese adds a rich, savory note that complements the sweetness of the tomatoes and the smoky depth of the salmon.
- Final Touch and Serve: Check each endive boat for seasoning, adding extra salt or pepper if needed. Arrange them neatly on the serving platter, making them visually appealing. Serve immediately to enjoy the creamy textures and fresh flavors at their best. This dish is perfect as a light appetizer, a side for a main meal, or even as an elegant snack for entertaining guests.
Notes
- Use ripe, firm avocados for creamy texture without becoming mushy.
- Crumble blue cheese just before serving to preserve its flavor and freshness.
- Adjust salt and pepper gradually to balance the smoked salmon, avocado, and tomatoes.
- Fresh endive leaves provide better crispness and flavor than pre-packaged leaves.
- Gently fold the filling to keep avocado chunks intact and visually appealing.
- For extra flavor, lightly toast cherry tomatoes before mixing.
- This recipe is naturally low-carb, high-protein, and fiber-rich, making it meal-prep friendly.
- Serve immediately for best texture; avoid assembling too far in advance to prevent soggy leaves.
- Optional: add fresh herbs like parsley or chives for color and aromatic enhancement.
- Perfect for appetizers, side dishes, or healthy, elegant snacks.
Chef’s Secrets For Perfect Flavor
The secret to this dish lies in layering textures and balancing flavors.
Gently folding the filling prevents the avocado from mashing, keeping the mix visually appealing and texturally satisfying.
Selecting smoked salmon with moderate saltiness avoids overpowering the delicate vegetables.
For an extra flavor boost, lightly toast the cherry tomatoes in olive oil before mixing—they release natural sweetness that complements the creamy and tangy elements.
Finally, use blue cheese sparingly at first; a little goes a long way in creating depth without overwhelming the dish.
Serving Suggestions For Every Occasion
These stuffed endives are ideal as an elegant appetizer or a light side dish.
For casual meals, serve them alongside grilled chicken or fish for a balanced, protein-rich plate.
At parties, arrange them on a platter with fresh herbs or microgreens for visual appeal.
They also pair beautifully with crisp white wine or sparkling water with lemon for a refreshing, sophisticated touch.
Since they’re naturally low-carb and high in protein, they are also perfect for healthy lunch boxes or as part of a brunch spread.
Storage Tips To Preserve Freshness
These endives are best enjoyed immediately, but if you need to prepare ahead, store the filling and leaves separately in airtight containers in the refrigerator.
Keep the blue cheese separate and add it only at the last moment to maintain its creamy texture and flavor.
The filling can be refrigerated for up to 24 hours without significant texture loss, but avoid storing assembled endives, as the leaves may become soggy.
For meal prep, pre-cut vegetables and measure ingredients in advance to save time while keeping the dish fresh and vibrant.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Replace smoked salmon with marinated tofu or roasted chickpeas and swap blue cheese with a plant-based cheese alternative.
The avocado and cherry tomatoes provide creamy and tangy elements, maintaining the flavor balance.
2. Can I use lettuce instead of endives?
Absolutely. Iceberg or butter lettuce leaves are excellent substitutes, providing a mild, crisp vessel for the filling. Choose firm leaves to prevent tearing and support the mixture.
3. How do I keep the avocado from browning?
Toss the avocado gently with a small amount of lemon or lime juice before mixing. This helps maintain its vibrant color while adding a subtle tang that complements the dish.
4. Can I prepare this ahead of time?
You can prep the filling a few hours in advance, storing it in an airtight container. Assemble the endive boats just before serving to ensure crispness and prevent soggy leaves.
5. Is this recipe low in carbs and high in protein?
Yes. The combination of smoked salmon, avocado, and blue cheese provides a protein-rich, low-carb option, while the endives add fiber and a satisfying crunch. It’s perfect for light, healthy meals or snacks.
