Mary Bergen’s Shrimp, Endive and California Avocado Salad

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Nutritional Highlights (per serving)

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30 g
Total Fat
17 g
Total Carbs
29 g
225 mg
 Mary Bergen’s Shrimp, Endive and California Avocado Salad

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.


Serves: 4
cups  water
cup  dry white wine
tsp.  coarse salt
  dried bay leaf
lb.  medium shrimp, peeled
Tbsp.  fresh lemon juice
Tbsp.  white wine vinegar
1/4  cup  Extra virgin olive oil
Tbsp.  crème fraîche
Tbsp.  Finely chopped shallot
Tbsp.  minced fresh chives
  small Belgian endives
  ripe Fresh California Avocado, peeled, seeded and diced
  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


  1. 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.
  2. 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. 
  3. 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.

Meet California Avocado grower Mary Bergen

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.

Mary Bergen

California Avocado grower Mary Bergen for the California Avocado Commission

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