| 12 | 30 | 462 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 0 min | 2 |
| 1 endive(s) | Belgian endive |
| 1/4 cup | Whole Milk Yogurt, plain |
| 1/4 cup | Lemon juice |
| 1 tbsp | Extra virgin olive oil |
| 1 1/2 tbsp | Curry powder |
| 1/4 tsp | Sea salt, fine |
| 227 gm | Salmon, sockeye (red), canned, drained |
| 1 cup | Baby spinach (finely chopped) |
| 1 cup grated | Carrots |
| 1 large stalk(s) | Celery (finely chopped) |
| 3/4 cup | Cilantro (coriander) (chopped) |
| 1/2 avocado(s) | Avocado (sliced) |
Remove the endive leaves and place on a plate.
In a large bowl, whisk together the yogurt, lemon juice, olive oil, curry powder, and salt.
Mix in the salmon, spinach, carrot, celery, and cilantro. Taste and add salt and pepper, to taste.
Scoop salmon salad into endive boats and top with avocado slices. Enjoy!
| Fruit | 0.2 |
| Meat Alternative | 1.5 |
| Vegetables | 3.6 |
