Avocado Shrimp And Endive Salad Recipe

Ingredients for Avocado Shrimp And Endive Salad

• Fresh Lemon Juice
• 2 1/2 teaspoons salt
• Large Shrimp
• Fresh Tarragon
• Dijon Mustard
• Black Pepper
• Olive Oil
• California Avocados
• Belgian Endive

How to Make Avocado Shrimp And Endive Salad

1. Bring 2 quarts (1.9 liters) water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan. Gently add shrimp and poach at a bare simmer (uncovered) for 3 minutes, or until pink and cooked through.
2. Immediately transfer shrimp with a slotted spoon to a bowl of ice water to stop the cooking process.
3. Let shrimp chill for 2 minutes. Drain well and pat completely dry with paper towels.
4. In a medium bowl, whisk together 1 tablespoon fresh tarragon, 1 teaspoon Dijon mustard, 1/4 teaspoon black pepper, 2 tablespoons lemon juice, and 1/2 teaspoon salt.
5. Slowly drizzle in 1/4 cup extra virgin olive oil while whisking constantly until the dressing is emulsified.
6. Cut 2 ripe avocados lengthwise, remove pits, peel, and cut into bite-sized pieces.
7. Add the cooked shrimp, avocado, and 1 head of endive (or 5 ounces of endive), torn into bite-sized pieces, to the dressing. Gently toss to combine.
8. Taste and adjust seasoning as needed. Serve immediately for the best flavor and texture.