Èmazzancolle giant shrimps and avocado salad

chef

Diego Ponzoni

Other Ingredients

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.


E'MAZZANCOLLE GIANT SHRIMPS AND AVOCADO SALAD

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