While some produce tastes the same all year, nothing beats the flavor of fresh cherries at their peak. To truly appreciate seasonal fruit, you have to wait for that perfect window—and fortunately, cherry season is officially here! Let’s celebrate the harvest and dive into some of the best ways to use fresh, seasonal cherries while they last.
This shrimp salad really is something special. So fresh, great texture, super light, and easy to make. Oh, also it tastes like how a perfect golf swing feels. Not a universally appreciated analogy, but you get the point.
First up on the seasonal menu? A dish that pairs that summer sweetness with something savory and light.
Shrimp Salad Endive Cups with Fresh Cherries
Servings:
A perfectly balanced appetizer or light lunch, full of fresh flavor and great texture.
Ingredients:
For the dressing
- 3/4 cup Veganaisse or regular mayo
- 2 tbsp dijon mustard
- 1/4 cup honey
- 1 lemon juiced u0026amp; zested
- 1 pinch salt
- 1/2 tsp black pepper
Everything else
- 1 bulb fennel white part only, chopped
- 1 lb shrimp pre-cooked, roughly chopped
- 1/2 cup cherries fresh, seed removed, roughly chopped
- 15-20 endive leaves big enough to hold some shrimp salad
- sprouts something neutral flavor like clover or alfalfa
- chives finely chopped
- 1/2 cup walnuts choppped, toasted
Directions:
- In a large glass bowl, whisk together the dressing ingredients. Add the fennel, shrimp, and cherries and toss to coat evenly.
- On a large platter or serving board, lay your endive cups. Put a small bed of the sprouts in the bottom of each. Spoon some of the shrimp salad into each cup, and top with the chives and walnuts. Garnish with fresh cherries and serve to some lucky, lucky people.
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