Asian Shrimp and Avocado Salad on Endive is an easy & refreshing recipe that requires no cooking and can be enjoyed as a light lunch or an appetizer.
Last week, I served these Asian Shrimp and Avocado Salad on Endive as one of the courses at “Holiday Bites & Mocktails” event. Everyone enjoyed this course a lot and asked me to share the recipe so here you go. With holidays right around the corner, I figured we could all use an easy appetizer to entertain…or, if you want something quick and light, this recipe is for you!
Just as the title suggests, it’s literally a salad made with shrimp & avocado with Asian flavors then served on Belgian endive leaves. Endive is a leafy green from the chicory family that includes radicchio, escarole, frisee and curly endive. It has a crisp texture, mild bitterness, and can be served raw or cooked.
I like introducing endive to guests when serving cold appetizers in lieu of regular crackers or chips as it adds a refreshing element to the dish. The only caveat is the limited availability in grocery stores and/or found in speciality produce section; I usually get mine at Central Market. If Belgian endive is not accessible to you, Romaine lettuce is a great alternate for serving Asian Shrimp and Avocado Salad.
Nutritionally speaking, Asian Shrimp and Avocado Salad is very nutritious (hello omega-3 fats, protein, and antioxidants!!) and adaptable to meet many lifestyles, including gluten-free, keto, paleo. & heart healthy.
Asian Shrimp and Avocado Salad
Serves 15-18 people as appetizer
16 oz large shrimp (raw, tail off, peeled and deveined)
3 tablespoons fresh lime juice (from 3 limes)
3 tablespoons finely chopped scallions, plus more for garnish
1 heaping tablespoon chili oil (this is my go-to)**
1 firm but ripe Hass avocado, pitted and peeled
3-4 Belgian endives, leaves separated when ready to serve
3 tablespoon finely chopped cilantro leaves
3 tablespoons toasted white sesame seeds
** if chili oil isn’t your thing, use 2 teaspoon soy or tamari, 2 teaspoon of sesame oil and salt to taste.
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 and let cool.
Cut shrimp into small chunks and transfer shrimp to a medium bowl. Add lime juice, chopped scallions, and chili oil. Stir to combine and refrigerate for 30 minutes or until ready to use. I wouldn’t store longer than overnight.
Right before serving, cut avocado into small cubes and mix with shrimp. Season with salt as needed. Arrange endive leaves on a platter and spoon generous 1 tablespoon shrimp and avocado salad on each leaf. Garnish with sliced scallions, chopped cilantro, and toasted sesame seeds.
If you are into cold appetizers like Asian Shrimp and Avocado Salad or need a plant-based option, try my favorite Curried Chickpea Salad.
Hope you have a lovely Thanksgiving and safe travels if you are traveling this holiday season.
If you make this Asian Shrimp and Avocado Salad on Endive, make sure to share your creation by tagging @foodpleasurehealth on instagram or you can pin this recipe for later use.
Photo Courtesy of Courtney Faithee.