As the weather starts to break, those cravings for summer foods start settling in—but before you cave and order your first mayo-laden seafood salad or lobster roll of the season, give this recipe a try. It’s from the new cookbook In the Kitchen with the Pike Place Fish Guys (Studio), written by the famous salmon-tossing crew at Pike Place Fish in Seattle’s fish market. These guys know seafood, and they know that a little lemon, salt and olive oil is all fresh shrimp really needs. For added healthy fats, they say, you can even switch it up, serving the salad in half of an avocado.



  • 1 tsp kosher salt
  • Juice of ½ lemon
  • 1 tbsp extra-virgin olive oil
  • ¼ cup diced fennel bulb, plus some of the fronds for garnish
  • ½ lb cooked bay shrimp
  • 3 heads Belgian endive
  • ½ ripe avocado, peeled, pitted, and diced


  1. Dissolve salt in lemon juice in a medium bowl. Whisk in olive oil. Add fennel and shrimp and toss to coat.
  2. Take 1 head of endive and slice crosswise into thin ribbons. Add sliced endive and avocado to the bowl and gently combine.
  3. Trim the base of each of the 2 remaining heads of endive. Separate leaves and arrange on a platter. Divide shrimp salad among the leaves. Chop a couple of tablespoons of fennel fronds and sprinkle evenly over the top.