California Avocado season has ended.

Mary Bergen’s Shrimp, Endive and California Avocado Salad

Total time:

5 min

Prep time:


Cook time:

5 min

Nutritional Highlights (Per serving) See Full
480 Calories
30 g Fat
12 g Fiber
1520 mg Sodium
17 g Carbs
Mary Bergen’s Shrimp, Endive and California Avocado Salad


California Avocado grower Mary Bergen provided this delicious salad featuring fresh shrimp, lemon juice, white wine vinegar, Belgian endives, chopped shallot and Fresh California Avocado.


Serves: 4

2 cups water
1 cup dry white wine
2 tsp. coarse salt
1 dried bay leaf
1 lb. medium shrimp, peeled
2 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
1/4 cup Extra virgin olive oil
6 Tbsp. crème fraîche
2 Tbsp. Finely chopped shallot
2 Tbsp. minced fresh chives
2 small Belgian endives
1 ripe Fresh California Avocado, peeled, seeded and diced
1 small head butter lettuce

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Bring water, wine, half the salt and the bay leaf to a boil in a medium saucepan.  Reduce heat and simmer for 5 minutes. Add half the shrimp and cook until opaque, about 1 minute. Transfer the shrimp to a plate with a slotted spoon. Cook the remaining shrimp, transfer to the plate and let cool. Cut into 1/4-inch pieces.
  2. Whisk together lemon juice, vinegar and remaining salt in a medium bowl. Pour in olive oil in a slow, steady stream, whisking until emulsified.  Whisk in crème fraîche. Fold in shallots, chives and shrimp. Cover with plastic wrap and refrigerate for at least 30 minutes. 
  3. Separate endive leaves and thinly slice crosswise. Fold endive and avocado into shrimp mixture. Make a bed of lettuce on each salad plate and add a generous spoonful of the shrimp mixture to each plate and serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Meet California Avocado grower Mary Bergen

Nutrition information per serving

Calories 480
Total Fat 30 g (Sat 4.5 g, Trans 0 g, Poly 3 g, Mono 15 g)
Cholesterol 225 mg
Sodium 1520 mg
Potassium 1400 mg
Total Carbohydrates 17 g
Dietary Fiber 12 g
Total Sugar 2 g
Protein 29 g

Vitamin A 7331 IU; Vitamin C 28 mg; Calcium 214 mg; Iron 7 mg; Vitamin D 0 IU; Folate 440 mcg; Omega 3 Fatty Acid 0.6 g

% Daily Value*: Total Fat 46%; Vitamin A 150%; Vitamin C 45%; Calcium 20%; Iron 35%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

California Avocado grower Mary Bergen for the California Avocado Commission


(1 Ratings)