Avocado, Shrimp, and Endive Salad
- Number of Servings: 4
Ingredients
1/4 cup(s) extra-virgin olive oil3 tablespoon(s) fresh lemon juice20 large shrimp, peeled and deveined1/2 teaspoon(s) coarse saltFreshly ground pepper, to taste2 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 slices1 tablespoon(s) coarsely chopped fresh tarragon
1. Whisk 2 tablespoons oil with 1 tablespoon lemon juice until combined.
2. Combine shrimp with remaining 2 tablespoons lemon juice, the salt, and pepper, and let stand for 10 minutes.
3. 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.
4. Add endives, avocados, tarragon, and dressing to shrimp, and gently toss. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user BILLC_IA.
2. Combine shrimp with remaining 2 tablespoons lemon juice, the salt, and pepper, and let stand for 10 minutes.
3. 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.
4. Add endives, avocados, tarragon, and dressing to shrimp, and gently toss. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user BILLC_IA.
Nutritional Info Amount Per Serving
- Calories: 311.5
- Total Fat: 24.6 g
- Cholesterol: 53.2 mg
- Sodium: 406.5 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 12.4 g
- Protein: 11.6 g
Member Reviews