Those of you that saw my last post may remember that Monday was my first day on my Whole30 journey. I’m already missing a few staples (I’m looking at you, bread), but I’m excited to get a clean slate and discover the best foods for my body. So for the next 4 weeks, all of my recipes will be Whole30 compliant and, of course, delicious!
I thought I’d start this month out with something simple: a shrimp and avocado salad. This recipe was inspired by a similar salad my mom often makes. Usually, I’ll eat her salad with chips or crostini, but today I used endive leaves as my crunchy, savory vessel.
This salad is a delicious combination of creamy avocado, acidic lime juice, and spicy jalapeno. And with minimal cooking time, this salad can be thrown together in just a few minutes! Serve it as a main dish with a side or as a light, but impressive appetizer.
Shrimp and Avocado Salad
- 1/2 pound shrimp, peeled and deveined
- 1 large clove of garlic, minced
- 1/2 jalapeno, seeded and chopped
- 1 tbls + 1 tsp olive oil, divided
- Juice of 1 lime, divided
- 1/4 cup diced red onion
- 1 medium avocado, diced
- 2 tbls. chopped cilantro
- 8 endive leaves
- Salt and pepper to taste
- Heat a pan over medium heat with 1 tablespoon of olive oil. When the oil begins to look wavy, add the garlic and jalapeno. Cook until the garlic is fragrant, but not browned, about 1 minute.
- Add the shrimp to the pan. Season with salt and pepper. Cook, stirring occasionally, until the shrimp is cooked through and no longer translucent, about 5 minutes.
- Transfer the shrimp to a large bowl and add juice from half a lime. Toss and cool in the refrigerator for 30-60 minutes.
- While the shrimp cools, prepare your other ingredients. When the shrimp has cooled, add the onion, avocado, cilantro, and 1 teaspoon olive oil. Toss to combine.
- Spoon the shrimp salad into the endive salad cups. Garnish with fresh cilantro.