Avocado Shrimp And Endive Salad Recipes

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AVOCADO, SHRIMP, AND ENDIVE SALAD



Avocado, Shrimp, and Endive Salad image

Categories     Salad     Mustard     Shellfish     Vegetable     Poach     Picnic     Quick & Easy     Lemon     Shrimp     Avocado     Summer     Tarragon     Endive     Gourmet

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.

SHRIMP WITH AVOCADOS



Shrimp with Avocados image

Categories     Shellfish     Appetizer     Shrimp     Avocado     Spring     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 first-course servings

Number Of Ingredients 13

2 pounds medium shrimp (about 76), peeled and deveined
3/4 cup white-wine vinegar
1 cup vegetable oil
1/4 cup capers, not drained
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seeds
1/2 teaspoon Tabasco
1 cup thinly sliced onion
1/2 cup chopped celery
7 bay leaves (not California)
2 firm-ripe California avocados
Accompaniment: soft green-leaf lettuce such as Boston

Steps:

  • Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
  • Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
  • Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
  • When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

ENDIVE AND AVOCADO SALAD



Endive and Avocado Salad image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 7

1 1/2 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 heads endive
3 ripe Haas avocados, peeled and seeded

Steps:

  • Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
  • Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.

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