èmazzancolle giant shrimps and avocado salad

Èmazzancolle giant shrimps and avocado salad

390 g Avocado
120 g Celery
to taste Lime
to taste Salt
120 g "variegato" chicory
to taste Black pepper

For 6 persons

Peel the avocado and cut it into cubes. Mix it with the drained giant shrimps, hemp pesto and celery cut into fine slices. Flavor with a drizzle of oil and a sprinkle of lime, salt and a grinding of pepper. Cut the chicory into strips and put them in the middle of the dish. Add the salad completing with a scraping of lime rind.


Chef

Chef Diego Ponzoni

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