Frisée, Avocado & Shrimp Salad
February 2, 2024
In this Recipe
Ingredients
VINAIGRETTE
Coriander1 tsp seeds
Cumin1 tsp seeds
Sesame Seeds1 tsp
Celery Seeds1/4 tsp
Coconut Flakes2 tbsp
Olive Oil4 tbsp, extra virgin
White Balsamic Vinegar4 tbsp
Poppy Seeds1 tsp
Sea Saltto taste
SALAD
Frisée1 head or other bitter greens
Cara Cara Oranges2 ripe
Shrimp1½ pounds jumbo, peeled and deveined
Olive Oilextra virgin, for grilling
Sea Saltto season
Steps
- For the vinaigrette, place coriander seeds, cumin seeds, sesame seeds, celery seeds, and coconut flakes in a small skillet over medium heat and toast until the seeds are fragrant, about 2 minutes. Remove from the heat and whisk in the olive oil, then the vinegar. Stir in poppy seeds. Set aside for 15 minutes. Season with sea salt to taste.
- Remove the core from the frisée and tear into 2-inch pieces. Place in a large bowl.
- Section the Cara Caras by cutting the stem ends off of the fruit. Resting the fruit on a flat surface, trim away the skin and pith using a very sharp knife. Cut next to each membrane to remove the flesh. Squeeze any juice remaining within the membrane into the remaining vinaigrette.
- Heat a grill or grill pan to medium heat. Season the shrimp with olive oil and sea salt. Cook on the grill, about 2 minutes per side or until cooked through. Transfer to a bowl and toss with half of the vinaigrette.
- Cut the avocado into wedges and season with salt. Add the remaining vinaigrette to the frisée and toss to coat. Arrange the frisée, avocado, shrimp, and Cara Caras on a serving platter. Season with additional salt, if needed.
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