Recipe for Stuffed Vegetables with Crunchy Pearls

Dip the pearls in a large pot of boiling salted water. Let cook for 8 minutes. Drain.

Wash the vegetables. Cut the cucumber into small dice. Finely slice the celery stalks. Cut the radishes into small pieces.

Chop the herbs for the dressing. In a bowl, make a dressing with all the ingredients.

Combine the pearls with the vegetables and the herb dressing.

Open and pit the avocados. Cut the tops off the tomatoes and hollow them out.

To finish,Stuff the avocados, tomatoes, and endive leaves with vegetable pearls in herb vinaigrette. Sprinkle with small seeds.