Endive Avocado Toast, Yellow Pepper and Scallions

Serves 10
  • 2 Endives, separated into leaves
  • ½ package c’est laV Avocado Toast
  • 4 radishes, finely diced
  • ¼ cup micro green leaves
  • ½ lemon
  • Salt and pepper
  • 1 tablespoon Olive oil
  • 1 teaspoon black sesame

  1. Carefully soon 1 teaspoon of c’est laV Avocado Toast onto each endive leaf.
  2. Evenly divide radish and micro greens between endive leafs.
  3. Season with salt and pepper. Drizzle a small splash of oil and garnish with a sprinkle of black sesame.
  4. Can be made ahead and kept covered in the refrigerator for up to 4 hours.