Tag: avocado

Shrimp, avocado and orange salad recipe – Italian Cuisine

Shrimp, avocado and orange salad recipe


  • 12 shrimp tails
  • 2 oranges
  • an avocado
  • half a head of radicchio
  • half a head of gentle salad
  • half celeriac
  • mayonnaise
  • tomato concentrate
  • extra virgin olive oil
  • salt

For the shrimp, avocado and orange salad recipe, flavor 2 tablespoons of mayonnaise with a teaspoon of tomato paste and a tablespoon of orange juice. Blanch the shrimp tails for a minute in a hot pan dipped in oil.
Peel the celeriac and slice it very finely to obtain sheets. Clean the salads and distribute the leaves on a serving dish; add the celeriac, an orange and the chopped avocado, and the prawn tails. Complete the flavored mayonnaise with a pinch of salt
and grated orange zest.

Avocado, salmon, quail egg and sour sauce mousse recipe – Italian Cuisine


  • 500 g fresh salmon fillet
  • 200 g fresh cream
  • 55 g brown sugar
  • 6 quail eggs
  • 2 ripe avocados
  • 2 untreated lemons
  • 1 untreated orange
  • kataifi paste
  • dill
  • sprouts
  • sunflower oil
  • extra virgin olive oil
  • salt
  • pepper

FOR THE SALMON
Jumbled up the sugar with 60 g of salt, the grated zest of 1 lemon and orange and 2-3 sprigs of dill flaked. Cut the skin of the salmon with a knife and place it in a baking dish on a bed of salt and sugar; cover it with this mixture, seal the pan and put it to rest in the fridge for 24 hours. Turn the fillet and leave it to marinate for another 24 hours.
Rinse it finally under cold water and dry it. Cut it into thin slices and season with a drizzle of oil.

FOR EGGS
Cook quail eggs in boiling water for 90 seconds, so that the yolk remains creamy. Cool them under water, then peel them carefully.

FOR THE SOUR SAUCE
Work the cream with the juice of 1/2 lemon, salt and pepper until it is partially whipped.

FOR THE MOUSSE
Clean avocados and cut the pulp into small pieces. Blend it with the juice of 1 lemon, a drizzle of oil and a pinch of salt, until you get a smooth and creamy consistency.
Serve salmon with avocado mousse, sour sauce and quail eggs, accompanied by strands of kataifi dough fried in seed oil and fresh sprouts.

Recipe: Antonino Cannavacciuolo, Food Styling: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close