Avocado Shrimp Spring Salad
- 4 cups endive chopped
- 1 avocado cut into cubes or chunks
- 1/2 cup radishes sliced
- 3 tablespoons feta cheese
- 3 tablespoons fresh parsley
- 1 cup shrimp precooked, 41-50 count recommended
- Place endive, radishes, cheese, parsley and shrimp in a large bowl.
- Combine Dijon mustard, vinegar and salt. Slowly drizzle in oil while continuously whisking.
- Toss salad with dressing.
- Top with avocado and almonds.