Continuing with the birthday dinner, after the soup and biscuits I had chosen to serve a simple refreshing salad. Didn’t want it to be too heavy as the main course was going to be the main star. Even with a simple salad I always want to make it interesting. So when I went shopping for the dinner, I picked up some avocado – I love shrimps with avocado – and Belgian endive. I wanted to use the endives as serving dishes for the salad. This is great, specially, if you are having a cocktail party as guests can just use their hands to eat them and there is no need for extra utensils. It is also a colourful dish with the red shrimps, luscious green avocado and the creamy white with a hint of green of the endive. The salad dressing consisted only of a few ingredients and not overly fattening. But don’t let anyone know how healthy this salad actually is – endives are rich in minerals and vitamins, avocado is just as nutritious as the endives and shrimps are low in saturated fats. If you would like to learn more about the nutritional values of each of these items click on the name in the ingredient list below.
Shrimp Salad on Belgian Endives
20-25 Shrimps (size 26-30 or smaller), cooked and peeled
1 Avocado, seeded and cut into small pieces
1 Belgian Endive, each leaf separated and washed
Salt and Pepper to taste
Lemon or Lime juice
In a bowl, combine shrimps, avocado, salt, pepper, a little lemon juice and a drizzle of olive oil. Toss lightly to
ensure that they are well mixed.
Now on a serving platter or salad plate, place the endive leaves and spoon in the shrimp mixture.
- Larger shrimps can be used but I would recommend that you cut them into smaller pieces so that they will fit on the endive.
- Lemon or lime juice is used to prevent avocado from turning brown.
- You can add fresh herbs like dill, unfortunately I didn’t have any at home.