Avocado, Shrimp, and Endive Salad

Dairy Free
Very Healthy
Health score
65%
Avocado, Shrimp, and Endive Salad
20 min.
2
1196kcal

Suggestions


Indulge in a refreshing and vibrant Avocado, Shrimp, and Endive Salad that perfectly balances flavor and nutrition. This delightful dish is not only dairy-free but also boasts a health score of 65, making it an excellent choice for those seeking a very healthy meal option. With a preparation time of just 20 minutes, it’s ideal for a quick lunch, a light main course, or a sophisticated side dish for your next gathering.

The star ingredients of this salad are the firm-ripe California avocados, known for their creamy texture and rich flavor, paired with succulent shrimp that adds a delightful protein boost. The crisp Belgian endive provides a refreshing crunch, while the zesty dressing made from fresh lemon juice, Dijon mustard, and aromatic tarragon ties everything together beautifully. Each bite is a harmonious blend of textures and tastes that will leave your taste buds dancing.

With a caloric content of 1196 kcal for two servings, this salad is not only satisfying but also a guilt-free indulgence. Whether you’re looking to impress guests at a dinner party or simply want to treat yourself to a nutritious meal, this Avocado, Shrimp, and Endive Salad is sure to become a favorite in your culinary repertoire. Dive into this deliciously healthy dish and enjoy the vibrant flavors of fresh ingredients!

Ingredients

  •  avocado (preferably Hass)
  • lb belgian endive (4 heads)
  • 0.3 teaspoon pepper black
  • teaspoons dijon mustard 
  • tablespoon tarragon fresh chopped
  • tablespoons juice of lemon fresh
  • tablespoons olive oil 
  • 2.5 teaspoons salt 
  • 0.8 lb shells deveined peeled (18 to 20)

Equipment

  • bowl
  • sauce pan
  • whisk
  • slotted spoon

Directions

  1. 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.
  2. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
  3. Let shrimp chill in water 2 minutes, then drain and pat dry.
  4. Whisk together tarragon, mustard, pepper, and remaining 2 tablespoons lemon juice and 1/2 teaspoon salt in a serving bowl.
  5. Add oil in a slow stream, whisking until emulsified.
  6. Quarter avocados lengthwise, then pit, peel, and cut into bite-size pieces.
  7. Add shrimp, avocados, and endive to dressing and toss.

Nutrition Facts

Calories1196kcal
Protein9.55%
Fat39.39%
Carbs51.06%

Properties

Glycemic Index
108
Glycemic Load
53.63
Inflammation Score
-9
Nutrition Score
42.96652184362%

Flavonoids

Cyanidin
0.66mg
Epicatechin
0.74mg
Epigallocatechin 3-gallate
0.3mg
Eriodictyol
1.1mg
Hesperetin
3.26mg
Naringenin
0.31mg
Apigenin
0.02mg
Luteolin
0.03mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:1195.81kcal
59.79%
Fat:53.83g
82.81%
Saturated Fat:7.8g
48.72%
Carbohydrates:156.96g
52.32%
Net Carbohydrates:130.42g
47.42%
Sugar:6.51g
7.23%
Cholesterol:0mg
0%
Sodium:2993.53mg
130.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.36g
58.71%
Selenium:110.66µg
158.08%
Manganese:2.41mg
120.69%
Fiber:26.55g
106.18%
Folate:291.82µg
72.96%
Potassium:1973.21mg
56.38%
Vitamin K:55.51µg
52.86%
Copper:1.03mg
51.29%
Phosphorus:503.52mg
50.35%
Vitamin E:7.43mg
49.5%
Vitamin B6:0.95mg
47.61%
Magnesium:187.52mg
46.88%
Vitamin C:36.93mg
44.76%
Vitamin B5:3.9mg
39.02%
Vitamin B3:7.12mg
35.58%
Vitamin B1:0.45mg
30.15%
Iron:5.26mg
29.2%
Zinc:4.24mg
28.25%
Vitamin B2:0.48mg
28.15%
Calcium:150.41mg
15.04%
Vitamin A:512.5IU
10.25%
Source:Epicurious