Endive With Smoked Salmon

• 2 medium tomatoes
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• Salt and pepper
• 4 ounces smoked salmon, chopped (about 3/4 cup)
• 1 ripe avocado, pitted, peeled, cut into 1/4-inch dice
• 2 tablespoons snipped fresh chives
• 3 large heads Belgian endive (about 1 1/2 lb.)
• Additional chives for garnish, optional

1. Cut tomatoes in half horizontally. Scoop out and discard seeds. Finely chop tomatoes; place in a large bowl. Stir in juice and oil; season with salt and pepper. Gently toss in salmon, avocado and chives.
2. Cut bottom off each head of endive; separate leaves. Arrange 24 large outer leaves on a platter. Reserve smaller inner leaves for another use. Fill lower half of leaves with a heaping tablespoon of salmon salad. Serve, garnished with additional chives if desired.

tomatoes, lemon juice, olive oil, salt, salmon, avocado, fresh chives, endive, chives

Taken from www.myrecipes.com/recipe/endive-with-smoked-salmon (may not work)