Ingredient:

• 1 jar (12 ounces) roasted sweet red peppers, drained and finely chopped
• 1 cup finely chopped fennel bulb
• 1/4 cup sliced ripe olives, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 medium ripe avocados, peeled and pitted
• 3 tablespoons lime juice
• 2 tablespoons diced jalapeno pepper
• 1 green onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot pepper sauce
• 2 plum tomatoes, choppped
• 30 endive leaves
• Chopped fennel fronds