Shrimp-and-Avocado Salad

Instead of slices, you could use a melon baller to cut the avocados into little balls to add a pretty touch to this dish.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 medium anise bulb, shaved on a mandolin
  • 2 medium avocados, peeled, pitted, and sliced
  • 1 medium green apple, peeled, cored, and diced
  • 1 Tbsp. lemon juice
  • 3 Tbsp. olive oil
  • 4 Tbsp. mayonnaise
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 tsp. curry powder
  • 16 jumbo shrimp


  • Arrange the shaved anise, avocado, and apple on serving plates.
  • Whisk together lemon juice, olive oil, mayonnaise, salt, and pepper. Drizzle half of the dressing over the salads, about a teaspoonful each. Brush the rest of the dressing on the shrimp.
  • Heat a stovetop grill over medium-high heat. Grill shrimp for about 1 1⁄2 minutes per side.
  • Arrange shrimp on the plates and serve.