Subscribe

Endive, Shrimp, and Avocado Salad

By Sue Taggart
Eco18.com
Created: October 12, 2012 Last Updated: October 13, 2012
Related articles: Life » Food
Print E-mail to a friend Give feedback

This salad is such a simple, quick, and easy dish to prepare. It is light, delicious, and looks amazing! The buttery texture of the avocado balances the sharpness of the endive and the tartness of the dressing, which perfectly complements the sweetness of the shrimp.

Makes 2 servings for a light main course

  1. 2 ripe Hass avocados
  2. 2 large heads of Belgium endive
  3. 3/4 pound of shrimp, cooked, peeled, and deveined

Dressing

  1. 1 tablespoon fresh lemon juice
  2. 2 teaspoons tarragon mustard
  3. 1/4 cup olive oil
  4. 2 tablespoons rice wine vinegar
  5. 2 tablespoons fresh, chopped chives
  6. Sea salt and fresh black pepper for seasoning

Put all the dressing ingredients into a screw-top jar and shake vigorously until blended.

To Serve:
Quarter avocados lengthwise, peel, and cut into bite-size pieces. Cut endive into 1/3-inch rounds. Arrange endive, avocados, and shrimp on two serving plates; add dressing, toss, and serve. 

Eco18 is a collective of creative-writing individuals from different backgrounds with a common goal—to live a healthier, more natural lifestyle. Their combined expertise, humor, and opinions explore green and sustainable in a practical, fun way. www.eco18.com

The Epoch Times publishes in 35 countries and in 19 languages. Subscribe to our e-newsletter.




   

GET THE FREE DAILY E-NEWSLETTER


Selected Topics from The Epoch Times

Phil Butler