Ingredients for Avocado Shrimp And Endive Salad
- 3 tablespoons fresh lemon juice
- 2 1/2 teaspoons salt
- 1 lb large shrimp
- 1 tablespoon fresh tarragon
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 2 ripe California avocados
- 1 head Belgian endive
- 2 quarts water
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How to Make Avocado Shrimp And Endive Salad
- 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.
- Immediately transfer shrimp with a slotted spoon to a bowl of ice water to stop the cooking process.
- Let shrimp chill for 2 minutes. Drain well and pat completely dry with paper towels.
- 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.
- Slowly drizzle in 1/4 cup extra virgin olive oil while whisking constantly until the dressing is emulsified.
- Cut 2 ripe avocados lengthwise, remove pits, peel, and cut into bite-sized pieces.
- 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.
- Taste and adjust seasoning as needed. Serve immediately for the best flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
136 g
Sugar
7g
Fat
36g
Carbs
9g
