Shrimp and Avocado Salad on Endive Leaves
The secret to the shrimp salad's decadent taste: creamy avocado, which is rich in heart-healthy unsaturated fat. Slivers of scallion and a shot of lime juice brighten the flavor.
Martha Stewart Living, December 2009
- 10 ounces (about 20) medium shrimp, peeled and deveined
- 3 tablespoons fresh lime juice (from 3 limes)
- 2 tablespoons finely chopped scallions, plus more, thinly sliced, for garnish
- 1 jalapeno chile, stem, ribs, and seeds removed, finely chopped (2 tablespoons)
- 1 teaspoon coarse salt
- 1/2 firm, ripe Hass avocado, pitted and peeled
- 2 to 3 small Belgian endives
- Black sesame seeds, for garnish (optional)
- Bring a medium pot of water to a boil. Add shrimp, and cook until opaque, about 1 minute. Transfer to a plate using a slotted spoon; let cool. Cut into 1/4-inch pieces.
- Transfer shrimp to a medium bowl. Add lime juice, chopped scallions, jalapeno, and salt. Stir to combine. Refrigerate for at least 30 minutes or up to 2 hours.
- Just before serving, cut avocado into a 1/4-inch cubes, and fold into shrimp mixture. Separate endive leaves, and arrange 24 on a platter. Spoon about 1 teaspoon shrimp salad onto each leaf. Garnish with sliced scallions, and sesame seeds if desired.
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