Best Avocado Shrimp And Endive Salad Recipes

Shrimp and Avocado Salad on Endive Leaves image

Provided by Martha Stewart

Yield Makes 24

Number Of Ingredients 8

10 ounces (about 20) medium shrimp, peeled and deveined
3 tablespoons fresh lime juice (from 3 limes)
2 tablespoons finely chopped scallions, plus more, thinly sliced, for garnish
1 jalapeno chile, stem, ribs, and seeds removed, finely chopped (2 tablespoons)
1 teaspoon coarse salt
1/2 firm, ripe Hass avocado, pitted and peeled
2 to 3 small Belgian endives
Black sesame seeds, for garnish (optional)

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 image

Yield Makes 2 to 4 light main-course servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
2 1/2 teaspoons salt
3/4 lb large shrimp in shells (18 to 20), peeled and deveined
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
3 tablespoons olive oil
2 firm-ripe California avocados (preferably Hass)
1 lb Belgian endive (4 heads), cut crosswise into 1-inch pieces

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 image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
20 large shrimp, peeled and deveined
1/2 teaspoon coarse salt
Freshly ground pepper, to taste
2 medium Belgian endives, leaves separated, larger ones cut into 1 1/2-inch pieces (about 3 cups)
1 1/2 ripe Hass avocados, halved, pitted, peeled, and cut lengthwise into 1/2-inch-thick slices
1 tablespoon coarsely chopped fresh tarragon

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 image

Yield 24

Number Of Ingredients 10

10 ounces of medium shrimp (about 20 shrimps)
3 tbsp of fresh lime juice (about 3 limes)
2 tbsp of finely chopped scallions, plus more, thinly sliced, for garnish
1 tsp of coarse salt
½ firm, ripe avocado, pitted and peeled
3 small Belgian endives
2 tbsp of finely chopped cilantro
Sesame seeds for garnish
Notes
This recipe has been adapted from the Martha Stewart Living - December 2009 edition. The original recipe replaced the cilantro with 1 jalapeno chile (Stem, ribs and seeds removed, and finely chopped)

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.