Èmazzancolle giant shrimps and avocado salad
Diego Ponzoni
Menù Ingredients
to taste Black pepper
120 g "variegato" chicory
to taste Salt
to taste Lime
120 g Celery
390 g Avocado
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
A simple and healthy plate with E'MAZZANCOLLE MENU'.
In a few steps Chef Leonardo explains us how to prepare this quinoa salad.
