By Chef Ella Freyinger

April 2021

4 Servings


  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 1 tsp poppy seeds
  • ¼ tsp celery seed
  • 2 tbsp coconut flakes
  • 4 tbsp white balsamic vinegar
  • 4 tbsp FE olive oil
  • Sea salt
  • 1 head frisée or other bitter greens
  • 2 ripe avocados
  • 2 cara cara oranges
  • 1.5 pounds jumbo shrimp, peeled
    and deveined


  • Place coriander, cumin, sesame, celery seeds and coconut flakes in a small skillet over medium heat and toasty until the seeds are fragrant, about 2 mintues. Remove from the heat and add the olive oil then the vinegar. Set aside for 15 mintues. Season with sea salt to taste.
  • Remove the core from the frisée and tear into 2 inch pieces. Place in a large bowl and set aside.
  • Supreme the cara caras by cutting the stem end off of the fruit. Place onto a flat surface and trim away the skin and pith using a very sharp knife. Cut next to each membrane to remove the flesh. Squeeze any juice remaining with 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 mintues per side or until cooked through. Transfer to a bowl and toss with half of the vinaigrette. Set aside.
  • 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 cara onto a platter. Season with additional salt, if needed.
  • Enjoy!