Best 4 Avocado Shrimp And Endive Salad Recipes
# Avocado Shrimp and Endive Salad: A Refreshing and Flavorful Summer Dish
Searching for a light and refreshing summer dish that's both flavorful and visually stunning? Look no further than the Avocado Shrimp and Endive Salad. This delightful salad combines the creamy richness of avocado, the succulent sweetness of shrimp, and the crisp, slightly bitter notes of endive to create a symphony of flavors and textures. With a zesty lime dressing that enhances the natural flavors of the ingredients, this salad is sure to be a hit at your next gathering.
The Avocado Shrimp and Endive Salad is not only delicious, but it's also incredibly easy to make. With just a few simple steps, you can have this vibrant and refreshing salad ready to enjoy in no time. Whether you're looking for a quick and healthy lunch option or a stunning appetizer for your next party, this salad is sure to be a crowd-pleaser. Let's dive into the recipe and explore the delightful flavors and textures that make this salad so special.
SHRIMP AND AVOCADO SALAD ON ENDIVE LEAVES
The secret to the shrimp salad's decadent taste: creamy avocado, which is rich in heart-healthy unsaturated fat. Slivers of scallion and a shot of lime juice brighten the flavor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon; let cool. Cut into 1/4-inch pieces.
- Transfer shrimp to a medium bowl. Add lime juice, chopped scallions, jalapeno, and salt. Stir to combine. Refrigerate for at least 30 minutes or up to 2 hours.
- Just before serving, cut avocado into a 1/4-inch cubes, and fold into shrimp mixture. Separate endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon shrimp salad onto each leaf. Garnish with sliced scallions, and sesame seeds if desired.
Nutrition Facts : Calories 23 g, Cholesterol 18 g, Fat 1 g, Fiber 2 g, Protein 3 g, Sodium 110 g
AVOCADO, SHRIMP, AND ENDIVE SALAD
Steps:
- Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry.
- Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl. Add oil in a slow stream, whisking until emulsified.
- Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss.
AVOCADO, SHRIMP, AND ENDIVE SALAD
This tasty trio makes for a healthy and highly-satisfying dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 8
Steps:
- 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, 1 to 2 minutes. Transfer shrimp and juices to a bowl.
- Add endives, avocados, tarragon, and dressing to shrimp, and gently toss. Serve immediately.
Nutrition Facts : Calories 299 g, Cholesterol 53 g, Fiber 7 g, Protein 9 g, SaturatedFat 4 g, Sodium 200 g
SHRIMP AND AVOCADO SALAD ON ENDIVE LEAVES
Steps:
- Bring a medium pot of water to boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon and let cool. Cut into ¼-inch pieces. Transfer the shrimp to a medium bowl. Add the lime juice, chopped scallion and salt. Stir to combine and refrigerate at least 30 minutes up to 2 hours. Just before serving, cut the avocado into ¼-inch cubes, and fold into the shrimp mixture. Add the chopped cilantro. Separate the endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon onto each leaf. Garnish with sliced scallions and sesame seeds.
Tips:
- Use ripe avocados: Ripe avocados are creamier and have a richer flavor. To check if an avocado is ripe, gently press the stem end. If it yields to gentle pressure, the avocado is ripe. - Use fresh shrimp: Fresh shrimp has a sweeter and more delicate flavor than frozen shrimp. If you are using frozen shrimp, thaw it in the refrigerator overnight before using. - Use high-quality mayonnaise: A good-quality mayonnaise will make a big difference in the flavor of the salad. Look for a mayonnaise that is made with fresh eggs and oil. - Season the shrimp well: Before cooking the shrimp, season it with salt, pepper, and paprika. This will help to enhance the flavor of the shrimp. - Don't overcook the shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Overcooked shrimp is tough and chewy. - Use a variety of greens: This recipe uses a combination of endive and arugula. You can also use other greens, such as spinach, kale, or romaine lettuce. - Serve the salad immediately: This salad is best served immediately after it is made. The avocado will start to brown if it sits for too long.Conclusion:
This avocado shrimp and endive salad is a refreshing and delicious salad that is perfect for a summer meal. The combination of creamy avocado, sweet shrimp, and bitter endive is a flavor explosion that is sure to please everyone at your table. The salad is also very easy to make, so it is a great option for a busy weeknight meal. So, put together this delectable salad and enjoy a quick, wholesome and satisfying gourmet meal.
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