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Avocado, Shrimp, and Endive Salad

Avocados in a seafood salad help the body to absorb the beta-carotene in crispy endive leaves.

  • Servings: 4
Avocado, Shrimp, and Endive Salad

Source: Martha Stewart Living, July 2007


  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 20 large shrimp, peeled and deveined
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • 2 medium Belgian endives, leaves separated, larger ones cut into 1 1/2-inch pieces (about 3 cups)
  • 1 1/2 ripe Hass avocados, halved, pitted, peeled, and cut lengthwise into 1/2-inch-thick slices
  • 1 tablespoon coarsely chopped fresh tarragon


  1. Whisk 2 tablespoons oil with 1 tablespoon lemon juice until combined.

  2. Combine shrimp with remaining 2 tablespoons lemon juice, the salt, and pepper, and let stand for 10 minutes.

  3. Heat remaining 2 tablespoons oil in a skillet over high heat. Add shrimp and juices, and cook, stirring, until shrimp are pink and cooked through, 1 to 2 minutes. Transfer shrimp and juices to a bowl.

  4. Add endives, avocados, tarragon, and dressing to shrimp, and gently toss. Serve immediately.

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