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Parve
Easy
6 Servings
Allergens 
No Allergens specified
15 Minutes
Diets
This dish can be served as a first course or a salad course, but will also go nicely alongside meat or poultry for the main dish.
2 ripe avocados
1/4 cup orange juice, plus extra for dipping
1 mango
4 whole chives, cleaned
about 4 stems cilantro, cleaned
1/2 cup pomegranate seeds
juice of 1 lime
salt, to taste
freshly ground black pepper, to taste
1 to 2 bunches endives, for serving
Cut the avocado flesh into half-inch cubes and dip them into some extra orange juice to prevent them from turning brown (you can even soak them in the orange juice for up to one hour before the avocado will turn soft, but if you will not be using them right away, it’s better just to brush them).
Cut the mango flesh into half-inch cubes. Chop both chives and cilantro into very fine pieces.
Combine all ingredients (except endives) together in a large bowl. Separate endives into individual leaves and check them. Slice a thin sliver off the outer edge of each leaf to make it stand and spoon salsa into each endive leaf. Arrange on a serving platter. Serve chilled.
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