Raspberry Cucumber Endive Boats for #BerryMonth

Endive boats are the ultimate scoop on healthy snacking. Fill your endive boat with this refreshing raspberry cucumber salsa for guilt-free summer snacking.

I love entertaining over the summer. The weather is beautiful, the days are long and we are totally living California Casual. We meet friends at the beach for potlucks or chill out poolside and barbecue. Kids are having a blast and the adults are able to relax. I am all over easy entertaining, and the summer months are definitely about kicking back and having some fun.

To celebrate National Berry Month, I was asked to create a recipe using Driscoll’s berries, California Endive and Rios de Chile Wine. The quintessential California casual summer appetizer.

Endive leaves provide beautiful dipping boats for everything: hummus, salsa, ceviche. I love using them for parties and they are certainly a healthier, fat-free gluten-free option for snacking!

I made a light raspberry cucumber salsa to fill my endive boats. A little goat cheese, jalapeño, cilantro, lime juice and extra virgin olive oil finished it off.

Light, refreshing, summer yumminess.

Raspberry Cucumber Endive Boats

Author:

Laura Bashar

Light and refreshing, this easy fruit salsa is elegant for a summer cocktail party or snacking on the beach. Recipe by Laura Bashar of Family Spice

Ingredients:

• 6 oz raspberries, halved
• 1 Persian cucumbers, diced
• 1 tsp cilantro, fresh, diced
• 1/2 tsp jalapeño pepper, seeded and diced
• 1 Mexican lime, juiced
• 1/2 tsp extra virgin olive oil
• 1/8 tsp salt
• 1 TBS goat cheese, crumbled
• 1 endive

Directions:

1. In a small bowl, carefully combine:
• 6 oz raspberries , halved
• 1 Persian cucumbers , diced
• 1 tsp cilantro, fresh , diced
• 1/2 tsp jalapeño pepper , seeded and diced
• 1 Mexican lime , juiced
• 1/2 tsp extra virgin olive oil
• 1/8 tsp salt
• 1 TBS goat cheese , crumbled
2. Wash and peel apart the leaves from
• 1 endive
3. Place endive leaves on a serving plate, fill with fruit salsa and serve immediately.

Notes:

Cooking Tips: Swap out raspberries for strawberries or try with peaches and blueberries.

Prep Time: 10 mins

Yield: Serves 5

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School doesn’t start for 3 1/2 weeks for my family. Summer hasn’t ended yet, so keep partying on!

Disclosure: I was given product for recipe development from Driscoll’s Berries, California Endive and Rios de Chile Wine to develop a recipe for National Berry Month. The opinions and stories expressed are my own. If I didn’t like it, I wouldn’t blog about it!