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: 5 min
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%
Ingredients2 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
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados