Shrimp Salad


  1. In a large bowl, whisk the olive oil with the lemon juice.
  2. 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