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
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mady mukiibi
[email protected]This salad is a great way to get your daily dose of vitamin C. The oranges and grapefruit are both good sources of this important nutrient.
Rashed Alam
[email protected]This salad is a great way to use up leftover rice. I also added some chopped chicken and it was delicious.
Md Moghol
[email protected]I made this salad for a picnic and it was a big hit. It's easy to transport and it holds up well in the heat.
tiny tin man
[email protected]This salad is a great way to sneak some healthy vegetables into your diet. The endive and avocado are both packed with nutrients.
Jasmine Swingwood
[email protected]I love the simplicity of this salad. It's just a few fresh ingredients tossed together with a light dressing.
Penelope Ross
[email protected]This salad is a great way to use up leftover avocado. I also added some chopped bacon and it was delicious.
Phil Schutte
[email protected]I'm not a big fan of shrimp, but I loved this salad. The avocado and endive were so flavorful that I didn't even miss the shrimp.
Adetimo Adetutu
[email protected]This salad is a great make-ahead meal. You can assemble it in advance and then just chill it until you're ready to serve.
user sdsds12
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your own taste.
Forid Sekh
[email protected]This salad is a great way to get your daily dose of healthy fats. The avocado and shrimp are both good sources of omega-3 fatty acids.
Mohamed billoh Jalloh
[email protected]I've made this salad several times and it's always a hit. It's a great way to use up leftover shrimp.
Ola Emmanuel
[email protected]This salad is so refreshing and tasty. I love the combination of flavors and textures.
Sally Kadry
[email protected]I made this salad for my family and they loved it! Even my picky kids ate it all up.
Bareng Godfrey
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to get your daily dose of fruits and vegetables.
Melisa Johnson
[email protected]I love the colors in this salad! The green endive, the pink shrimp, and the orange avocado look so pretty together.
Hilary Simiyu
[email protected]This salad is so easy to make, and it's always a crowd-pleaser. I usually double the recipe so I have leftovers for lunch the next day.
Abiduzzaman Atik
[email protected]I'm not a big fan of endive, but this salad was still really good. The avocado and shrimp were perfectly ripe and flavorful.
velithia johnson
[email protected]This salad is a great way to use up leftover shrimp. I also added some chopped cucumber and red onion, and it was delicious.
Lissette Nieves
[email protected]I love this salad! It's so refreshing and flavorful. I especially like the way the endive adds a bit of crunch.
Kunga Sherpa
[email protected]This salad was a hit at my dinner party! The combination of avocado, shrimp, and endive was unique and delicious. The dressing was light and flavorful, and the salad was easy to prepare.