Name: Avocado Shrimp Spring Salad
Ingredients: 4 cups endive (chopped); 1/2 cup radishes (sliced); 3 tablespoons feta cheese (crumbled); 3 tablespoons fresh parsley (Leaves); 1 cup shrimp (precooked, 41-50 count recommended); 1 avocado (cut into cubes or chunks); 1/4 cup almonds (toasted and chopped); 2 tablespoons Dijon mustard; 6 tablespoons red wine vinegar; 1/4 teaspoon kosher salt; 1/2 cup olive oil

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Avocado Shrimp Spring Salad

Servings:

Calories: 1147kcal

Ingredients

4 cups endive chopped
1/2 cup radishes sliced
3 tablespoons feta cheese crumbled
3 tablespoons fresh parsley Leaves
1 cup shrimp precooked, 41-50 count recommended
1 avocado cut into cubes or chunks
1/4 cup almonds toasted and chopped

RedWine Mustard Vinaigrette

2 tablespoons Dijon mustard
6 tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/2 cup olive oil

Instructions

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 to taste. There will be leftover dressing.
Top with avocado and almonds.