shrimp and avocado salad
Cuisine: salad
  • radish, thinly sliced
  • fennel, thinly sliced
  • arugula/rocket, rinsed and dried
  • extra-virgin olive oil
  • Caesar granita
  • poached shrimp (about 4 per serving)
  • avocado, sliced
  1. When shopping for radish, look for small bunches as the little ones have less of a bite. To build the salad start with lining the plate sparsely with arugula then add fennel. Arrange avocado and radish slices followed by the poached shrimp. Add a splash of extra-virgin olive oil and season with sea salt and freshly ground pepper. Top with the granita and serve immediately.
  2. The Culinary Chase’s Note: I used jumbo shrimp (21-25 per bag) but you can also go larger if you like. Enjoy!
Recipe by The Culinary Chase at