Endive, Shrimp, and Avocado Salad

By Sue Taggart
Created: October 12, 2012 Last Updated: October 13, 2012
Related articles: Life » Food
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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


  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. 

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