Recipes // Main Dish Seafood // Shrimp Salad with Endive

Shrimp Salad with Endive

  • 1 teaspoon kosher salt
  • Juice of 1⁄2 lemon
  • 1 tablespoon extra-virgin olive oil
  • 1⁄4 cup diced fennel bulb, plus some of the fronds for garnish
  • 1⁄2 pound cooked bay shrimp
  • 3 heads Belgian endive
  • 1⁄2 ripe avocado, peeled, pitted, and diced
  1. Dissolve the salt in the lemon juice in a medium bowl.
  2. Whisk in the olive oil.
  3. Add the fennel and shrimp and toss to coat.
  4. Take 1 of the heads of endive and slice crosswise into thin ribbons. Add the sliced endive and avocado to the bowl and gently combine.
  5. Trim the base of each of the 2 remaining heads of endive.
  6. Separate the leaves and arrange on a platter.
  7. Divide the shrimp salad among the leaves.
  8. Chop a couple of tablespoons of fennel fronds and sprinkle evenly over the top.
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