Shrimp, Grapefruit & Avocado Salad with Endive

Saturday, while racing through the aisles of the Kroger to collect things for Diner En Blanc, I decided I wanted to make another seafood option to go with the smoked salmon feast I was preparing. I was staring at fish counter hoping for shellfish-induced inspiration (its a thing, really).

I then remembered an old boyfriend’s mother used to buy cans of “tiny shrimp” to make summer salads; and something about a shrimp salad sounded perfectly elegant to go with this evening.

I grabbed three cans of the “tiny” and ran like hell for the cash register. #classyshmassy.

The shrimp salad had to be picnic-friendly, so no mayo and no dairy.  Enter avocado, that creamy, dairy-free vixen. Citrus is a such a natural pairing for shrimp; adding grapefruit  felt like a no-brainer. Finally, I also wanted to use endive spears to keep this a little lighter in calories and I knew it would make a beautiful presentation. See classy.

So the verdict?
Kind of freaking awesome! The citrus and the shrimp paired perfectly together as suspected and the avocado added that luscious creaminess without making the dish soggy. Absolutely elegant.

Shrimp, Grapefruit and Avocado Salad with Endive
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Ingredients:
2 avocados
3 cans tiny shrimp (about 12oz)
1 large ruby red grapefruit
1/2 c. fresh parsley
2 tbs extra light olive oil
1 small lemon, zested and juiced (optional)
Salt, Pepper to taste
6 heads of Endive lettuce

Prepare ingredients:
Peel avocado, remove pit and dice
Rinse and drain shrimp thoroughly
Peel and segment the grapefruit, reserving juice
Remove stems from parsley, and chop roughly
Trim bottom from endive and remove the bruised outer layers. Wash thoroughly and pat dry. Peel individual spears off each head and set aside

Directions:
Combine the first four ingredients in a large bowl. Stir in grapefruit juice and olive oil until salad is coated. Depending on how much juice the grapefruit yields, add additional lemon juice. Taste here. I prefer this salad very citrusy, so I added the lemon zest as well (I find grapefruit zest too bitter) but adjust the citrus level to your preference. Add salt & pepper to taste. Once plated, fan endive spears around the bowl. Serves 6-10 as an appetizer.

Notes: You could serve with pita chips or crackers rather than the endive.
If you’re shrimp adverse; this would be delicious with lump crab meat as well.

#classy

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