Avocado, Shrimp, and Endive Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces. Add shrimp, avocados, and endive to dressing and toss.
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