Avocado, Shrimp, and Endive Salad
Avocado, Shrimp, and Endive Salad might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 735 calories, 42g of protein, and 54g of fat per serving. This recipe serves 2. This recipe covers 42% of your daily requirements of vitamins and minerals. A mixture of firm-ripe californian avocados, belgian endive, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the avocados you could follow this main course with the Coconut Avocado Ice Cream as a dessert. From preparation to the plate, this recipe takes around 20 minutes.
Bring 2 quarts water, 1 tablespoon lemon juice, and 2 teaspoons salt to a boil in a 3-quart saucepan, then poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes.
Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Let shrimp chill in water 2 minutes, then drain and pat dry.
Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl.
Add oil in a slow stream, whisking until emulsified.
Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces.
Add shrimp, avocados, and endive to dressing and toss.