Shrimp Avocado Salad



Combine all ingredients in a blender, mix on high. Transfer to a jar and keep until needed.

Assemble the salad ingredients, peel rainbow carrot, and watermelon radish, carefully pass both on a mandolin to create super thin slices, hold in iced water until needed.

Use ½ the salad dressing to marinate the shrimp in, reserve the remaining dressing for the salad. Bake the shrimp in a preheated oven at 325 degrees for 10 minutes. Allow shrimp to cool slightly before adding to the salad.

Toss the salad greens in a bowl with some of the salad dressing, kosher salt and fresh ground pepper, along with the shaved watermelon radishes and rainbow carrot (which should have curled nicely in the ice water) build the salad around the arch of the plate or bowl or in a straight line across the plate, arrange the shrimp, soft boiled eggs, bacon, and avocado artfully, intertwining with the dressed greens, carrot and radishes slices, garnished with chives and drizzled with remaining salad dressing.

Chef’s Notes

This is a great brunch salad, combining the traditional ingredients to a roasted shrimp salad. Combining the classic flavor profiles of avocado, shrimp, bacon, egg bathed in a tangy citrus poppyseed dressing completes the rainbow carrot curls playfully tossed with the wild arugula and baby spinach and watermelon radishes is the center stage to any brunch buffet.



  • 1 lb New Wave Foods shrimp

  • 2 each avocado, made into 8 fans

  • 1 each watermelon radish

  • 4 each local soft boiled farm eggs, cut in 1/2

  • 4 strips cooked applewood smoked bacon, cut into 2-inch pieces

  • 4 cups washed organic baby spinach

  • 4 cup washed organic wild arugula

  • 1 each small head frisee

  • 1 each medium sized rainbow carrot

  • 1 bunch chives, minced

Citrus Honey Poppy Dressing

  • 6 Tbsp lime juice

  • 6 Tbsp orange juice

  • 4 Tbsp grapefruit juice

  • 2 tsp Dijon mustard

  • 2 tsp mayonnaise

  • 2 tsp local blossom honey

  • 2/3rd + 1 Tbsp canola oil

  • 3 tsp poppy seed