- In a large bowl, whisk the olive oil with the lemon juice.
- Add the avocados, romaine, fennel and radishes, season with salt and toss to coat. Serve the salad with the shrimp.
- 2 avocado(s), pitted, peeled, and cut into wedges
- 1 fennel, bulb, trimmed and thinly sliced
- 3 tbsp lemon(s), juiced, fresh
- 2 chopped lettuce, romaine heart(s), 10 oz
- 1/4 cup Piancone® Oil, Olive, Extra Virgin
- 3 Peak Fresh Produce® Radish(es), thinly sliced