Avocado, Shrimp, and Endive Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Avocados in this seafood salad help the body to absorb beta-carotene from the crispy endive leaves.
Ingredients
1/4 c. extra-virgin olive oil
3 tbsp. fresh lemon juice
20 large shrimp
1/2 tsp. Coarse salt
Freshly ground pepper
2 medium Belgian endives
1 1/2 ripe Hass avocados
1 tbsp. coarsely chopped fresh tarragon
Instructions
Whisk 2 tablespoons oil with 1 tablespoon lemon juice until combined.
Combine shrimp with remaining 2 tablespoons lemon juice, the salt, and pepper, and let stand for 10 minutes.
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.
Add endives, avocados, tarragon, and dressing to shrimp, and gently toss. Serve immediately.
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