How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Avocado, Shrimp, and Endive Salad?

You need 9 ingredients. The key ingredients include: 3 tablespoons fresh lemon juice, 2 ½ teaspoons salt, 34 lb large shrimp, in shells peeled and deveined (18 to 20), 1 tablespoon chopped fresh tarragon, and more.

Is Avocado, Shrimp, and Endive Salad suitable as seafood?

Yes, Avocado, Shrimp, and Endive Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Avocado, Shrimp, and Endive Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado, Shrimp, and Endive Salad Recipe

Name: Avocado, Shrimp, and Endive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lemon juice; 2 ½ teaspoons salt; 34 lb large shrimp, in shells peeled and deveined (18 to 20); 1 tablespoon chopped fresh tarragon; 2 teaspoons Dijon mustard; ¼ teaspoon black pepper; 3 tablespoons olive oil; 2 firm-ripe california avocados (preferably Hass); 1 lb Belgian endive, cut crosswise into 1-inch pieces (4 heads)

Fresh, crisp and full of flavor — this Avocado, Shrimp, and Endive Salad is a must-try. Made with lemon juice, salt, shrimp and tarragon. Easy step-by-s…

This Avocado, Shrimp, and Endive Salad relies on simple, everyday ingredients such as fresh lemon juice, salt, chopped fresh tarragon and dijon mustard. It comes together quickly and makes 4 servings, at about 3922 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

3 tablespoons fresh lemon juice
2 ½ teaspoons salt
34 lb large shrimp, in shells peeled and deveined (18 to 20)
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard
¼ teaspoon black pepper
3 tablespoons olive oil
2 firm-ripe california avocados (preferably Hass)
1 lb Belgian endive, cut crosswise into 1-inch pieces (4 heads)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
3922 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Avocado, Shrimp, and Endive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions