Belgian Endive Tuna Salad with Kale Avocado Dressing - Recipes Blogs

Belgian Endive Tuna Salad with Kale Avocado Dressing | © 2015 |

A super simple, light and refreshing Belgian endive and tuna salad with a kale avocado dressing. Great as a starter, finger food or even a light dinner. If you're not a fan of canned tuna, just replace it with roasted chicken or Feta.

2 head Belgian endives
1 Small pomegranate, deseeded
1 handful Parsley leaves, chopped
50 g Hazelnuts, toasted and roughly chopped
150 g Tuna canned in water, drained

150 g Kale, chopped
1 Ripe avocado
2 tbsp White balsamic vinegar
1 tbsp Lime juice
1 clove Garlic Sea salt and black pepper
2 tbsp Water

Trim the bases of Belgian endives and pull the leaves from the heads. Cut and deseed the pomegranate.
Blend all the ingredients for the dressing in a blender until smooth.
Arrange the endive leaves on a platter. Sprinkle the pomegranate seeds, chopped parsley leaves and chopped toasted hazelnuts over, then the drained tuna. Serve with the prepared kale -avocado dressing. | © 2015 | | © 2015 |

Eat,Drink And Be Merry!

Source: Angie s Recipes