How To Make Avocado, Shrimp, and Endive Salad
The flavors of this endive salad are fresh and crisp, and the textures are well-balanced, thanks to the creamy avocado and juicy shrimps.
Preparation: 10 minutes
Cooking: 2 minutes
Rest Time: 10 minutes
Total: 22 minutes
Serves:
Ingredients
- ¼cupextra virgin olive oil
- 3tbspfresh lemon juice
- 20large shrimp
- ½tspcoarse salt
- freshly ground pepper
- 2medium belgian endives
- 1½ripe hass avocados
- 1tbspfresh tarragon,coarsely chopped
Instructions
-
Whisk 2 tablespoons oil with 1 tablespoon lemon juice until combined. Combine shrimp with remaining 2 tablespoons lemon juice, the salt, and pepper, and let stand for 10 minutes.
-
Heat remaining 2 tablespoons oil in a skillet over high heat. Add shrimp and juices, and cook, stirring, until shrimp are pink and cooked through. Transfer shrimp and juices to a bowl.
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Add endives, avocados, tarragon, and dressing to shrimp, and gently toss. Serve immediately.
Nutrition
- Calories: 274.88kcal
- Fat: 25.02g
- Saturated Fat: 3.59g
- Trans Fat: 0.01g
- Monounsaturated Fat: 17.31g
- Polyunsaturated Fat: 2.93g
- Carbohydrates: 9.22g
- Fiber: 6.08g
- Sugar: 0.79g
- Protein: 6.74g
- Cholesterol: 44.10mg
- Sodium: 378.88mg
- Calcium: 43.19mg
- Potassium: 498.36mg
- Iron: 0.89mg
- Vitamin A: 25.89µg
- Vitamin C: 13.02mg
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