8:01 am - Wednesday, June 19 2019
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avocado-poached-shrimp

shrimp and avocado salad

Shrimp and avocado salad is a follow up from last month’s post. The inspiration for this dish comes from the caesar granita I made; it was placed over freshly shucked oysters.  However, not everyone is a fan of oysters and I get that.  This is another way to enjoy my Caesar granita thus giving you, dear reader options. It may be Spring here in the Maritimes, but we seem to be catching the raw end of the jet stream producing cooler temperatures than normal.  If you are having a lovely Spring, then this dish is for you!  I love the cool crunchy bits of the granita and a bit of heat being soothed by the avocado. Everything in this dish screams Spring!

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

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.

The Culinary Chase’s Note: I used jumbo shrimp (21-25 per bag) but you can also go larger if you like.   Enjoy!

shrimp and avocado salad
 
Author:
Cuisine: salad

Ingredients
  • 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

Instructions
  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!

 

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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