Loading...California Avocado grower Mary Bergen provided this delicious salad featuring fresh shrimp, lemon juice, white wine vinegar, Belgian endives, chopped shallot and Fresh California Avocado.
Mary Bergen’s Shrimp, Endive and California Avocado Salad
Total Time:
5min
Cook Time:
5min
Nutritional Highlights (per serving)
480
Calories
30
g
Total Fat
17
g
Total Carbs
29
g
Protein
225
mg
Cholesterol
Ingredients
Serves:
4
| 2 | cups | water |
| 1 | cup | dry white wine |
| 2 | tsp. | coarse salt |
| 1 | dried bay leaf | |
| 1 | lb. | medium shrimp, peeled |
| 2 | Tbsp. | fresh lemon juice |
| 1 | Tbsp. | white wine vinegar |
| 1/4 | cup | Extra virgin olive oil |
| 6 | Tbsp. | crème fraîche |
| 2 | Tbsp. | Finely chopped shallot |
| 2 | Tbsp. | minced fresh chives |
| 2 | small Belgian endives | |
| 1 | ripe Fresh California Avocado, peeled, seeded and diced | |
| 1 | small head butter lettuce |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- Bring water, wine, half the salt and the bay leaf to a boil in a medium saucepan. Reduce heat and simmer for 5 minutes. Add half the shrimp and cook until opaque, about 1 minute. Transfer the shrimp to a plate with a slotted spoon. Cook the remaining shrimp, transfer to the plate and let cool. Cut into 1/4-inch pieces.
- Whisk together lemon juice, vinegar and remaining salt in a medium bowl. Pour in olive oil in a slow, steady stream, whisking until emulsified. Whisk in crème fraîche. Fold in shallots, chives and shrimp. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Separate endive leaves and thinly slice crosswise. Fold endive and avocado into shrimp mixture. Make a bed of lettuce on each salad plate and add a generous spoonful of the shrimp mixture to each plate 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.
NUTRITION INFORMATION
PER SERVING
Calories 480
Total Fat 30 g
Trans Fat 0 g
Saturated Fat 4.5 g
Monounsaturated Fat 15 g
Polyunsaturated Fat 3 g
Total Carbs 17 g
Dietary Fiber 12 g
Total Sugar 2 g
Protein 29 g
Cholesterol 225 mg
Sodium 1520 mg
Potassium 1400 mg
Vitamin A 7331 IU; Vitamin C 28 mg; Calcium 214 mg; Iron 7 mg; Vitamin D 0 IU; Folate 440 mcg; Omega 3 Fatty Acid 0.6 g
% Daily Value*: Total Fat 46%; Vitamin A 150%; Vitamin C 45%; Calcium 20%; Iron 35%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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