Easy Shrimp Endive Salad

by Emily Kemme
shrimp endive salad

One of the best things about summer is having the opportunity to pack up a picnic and eat outside. Easy to toss together, this shrimp endive salad is one that’s perfectly packable for picnicking. Or you can keep it simple and stay at home and dine al fresco on your patio or porch. The idea is to go outside and breathe fresh air! Haven’t you noticed how there is something different about meals eaten outside? Whether the fresh air stimulates the appetite, encourages exploration, or simply offers a different viewpoint, everything seems to taste better in the outdoors.

A few notes about endive: as a member of the chicory family, you may be familiar with some of endive’s relatives. Think red and white striped radicchio, curly-headed escarole, and frisee. They’re all mild lettuce varieties with a slight bitterness and can add a good amount of crunch to a salad. Almost flower-like in appearance, peel the delicate leaves away from the knobby base, rinse well, and dry. Or you can cut off the base and proceed from there. The leaves are often used as “boats” for serving appetizer salads. Here, endive is served raw. It also can be cooked. Try incorporating it into a stir fry, braise, or combining with other vegetables in a stew.

This salad can be prepared up to 24 hours beforehand. Keep in the refrigerator and re-toss salad before serving. Warm cornbread muffins drizzled with honey add a country note.

Shrimp Endive Avocado Salad Recipe

1 pound package medium shrimp, thawed, tails removed, halved

3 Belgian endive, ends trimmed, leaves separated from base, dried, and cut into 1 inch pieces

2 firm ripe avocados, diced

1 T fresh tarragon, minced

2 tsp Dijon mustard

1 T safflower mayonnaise, or So Good Miso Mayo (a plant-based soy product)

3 T white wine vinegar

1/4 tsp pepper

1/4 cup extra virgin olive oil

Rinse shrimp and drain before cutting to remove residual salt. Place in medium bowl. Using clean paper towel, squeeze out excess water.

In small bowl, combine tarragon, mustard, mayo, vinegar, pepper, and oil. Whisk to emulsify.

Combine endive and shrimp. Spoon dressing into bowl and fold gently to mix salad ingredients. Add avocado and continue gently folding into other salad ingredients.

Serve with warm cornbread muffins.

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