Summer Salad in Endive Spoons

1-2 Endives

1 Avocado

1 Red Pepper, chopped

8 oz Baby Portobello Mushrooms, chopped

2 Ears of Corn

2 tbsp Olive Oil

2 tbsp Masala Wine

1/2 Lemon

1/2 tsp Sea Salt

Dash of Red Black Pepper

Seres 18 to 24, cook time: about 10 mins, chill time: about 20 mins.

This recipe is light, fresh and diet friendly. The endive is bitter, but the salad inside is sweet and nutritious.

1. Cut off stems of baby portobello mushrooms & chop
2. Cook in pan with 2 tbsp olive oil for 5 mins on medium heat
3. Cut kernals off corn and add to pan with mushrooms
4. Add 2 tbsp masala wine, turn heat to low
5. After 2 mins, add chopped red peppers, 1/2 tsp sea salt and dash of ground black pepper
6. Cook for 2 mins, stirring occasionally
7. Remove from heat, place in container and chill in freezer for about 20 mins
8. Halve, peel and dice avocado
9. Remove container from freezer and stir in avocado
10. Squeeze juice of 1/2 a lemon over mixture and stir
11. Remove leaves of endive and arrange on serving platter
12. Spoon 1 tbsp of salad mixture onto each endive

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