California Avocado, Poached Shrimp, Grapefruit, Orange, Endive and Chives

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Total Time: 20 min

Prep Time:

Nutrition Facts

Nutrition information
per serving

Calories 440
Total Fat 29g
Saturated Fat 3.5g
Trans Fat 0g
Polyunsaturated Fat 3.5g
Monounsaturated Fat 19g
Cholesterol 230mg
Sodium 1320mg
Total Carbs 19g
Dietary Fiber 8g
Total Sugars 8g
Protein 31g
Potassium 870mg

Vitamin A 1314 IU; Vitamin C 54 mg; Calcium 130 mg; Iron 3.2 mg; Vitamin D 172 IU; Folate 99 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 25%; Vitamin C 90%; Calcium 15%; Iron 20%

Vinaigrette only: Calories 130; Total Fat 14 g (Sat 2 g, Trans 0 g, Poly 1.5 g, Mono 10 g); Cholesterol 0 mg; Sodium 280 mg; Potassium 10 mg; Total Carbohydrates 0 g; Dietary Fiber 0 g; Total Sugars 0 g; Protein 0 g; Vitamin A 4 IU; Vitamin C 1 mg; Calcium 3 mg; Iron 0.1 mg; Vitamin D 0 IU; Folate 0 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

 I love the combination of great domestic shrimp and ripe avocado, two degrees of richness that work well with the foil of citrus. The vinaigrette can be made in advance. What I am getting at is that there is no excuse not to make this salad… it’s so easy and so good.  

Start cooking

Serves: 4

Vinaigrette 1 clove garlic, peeled and lightly smashed 1 tsp. Dijon mustard 1/4 cup olive oil 1 Tbsp. white wine vinegar 1 Tbsp. freshly squeezed lemon juice 1/2 tsp. finely chopped fresh tarragon As needed Freshly ground black pepper, to taste 1/2 tsp. kosher salt Poached Shrimp 2 Tbsp. kosher salt 1 Tbsp. Old Bay® seasoning 2 Tbsp. Extra virgin olive oil 1 lb. (21-25 count) domestic fresh shrimp, peeled Salad 1 large ruby red grapefruit. Peeled and segmented 1 navel orange, peeled and segmented 2 ripe, Fresh California Avocados, peeled, seeded and sliced into ½-in. thick pieces 1 Tbsp. freshly squeezed lime juice 1 head Belgian endive, thinly slices crosswise 1/2 cup pulled flat leaf parsley leaves 1/4 cup minced fresh chives As needed Sea salt, to taste
  1. Use a mason jar with a lid. Place the garlic, mustard, olive oil, vinegar, and lemon juice in the jar and seal with the lid. Shake it vigorously, then remove lid, add the tarragon, black pepper, and salt. Seal and shake it for a moment more, remove the garlic clove, and set aside.
  2. Place a gallon of water in a large pot on the stove over high heat. Add salt, Old Bay seasoning and olive oil to the pot and bring to a boil. When the boil is reached lower the heat to a simmer and add the shrimp. Cook for 3 to 4 minutes and then remove the shrimp from the water and place on ice to cool.
  3. Cut the top and bottom ½ inch off the poles of the grapefruit and orange, then cut away the peel and pith in an arcing knife cut. Remove the fruit segments with a paring knife, carefully cutting the pulp (segment) away from the segment wall. Place the segments in a large salad bowl and add the shrimp.
  4. Place avocado slices into the salad bowl. Immediately gently toss the avocado with the lime juice, shrimp and citrus segments.
  5. Thinly slice the endive lengthwise and add to the salad bowl. Add the parsley and chives, then dress with the vinaigrette to taste, giving it one more shake before adding. I like a fair bit of vinaigrette. Gently toss the ingredients, season with sea salt, and serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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