Avocado, Shrimp, and Endive Salad


Serves 4

  • 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


Avocados In A Seafood Salad Help The Body To Absorb The Beta-carotene In Crispy Endive Leaves.

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