Hi friends. I just got home from my folks house for Labor Day weekend and have to share this recipe. It's a blatant copycat job from an incredible restaurant in Seattle, Canlis. Every time I've had the opportunity to eat at Canlis I order this salad without fail. It's a tower of creamy avocado, slippy sweet mango and fresh shrimp. It's stacked into a tower and drizzled with earthy chive oil and huckleberry syrup that gives the dish unbelievable color and vibrancy. I feel like I'm writing a dirty food novel so let me get down to the breakdown.
2 firm avacados, diced
1 mango, diced
12 shrimp, cooked
1 bunch chives
1 bunch microgreens
1/4 C olive oil
1/4 C berry syrup (pomegranate, huckleberry - your preference)
Dice avacados and mango into 1/4 inch pieces and set aside. Peel and devein shrimp and drop into boiling water. Cook until pink. Place shrimp into ice water until chilled and slice lengthwise down the center and set aside.
Take your bunch of chives and puree in a Cuisinart or traditional blender. Strain puree through a sieve and wisk in olive oil. Now it's time to construct!
Take a 3" cake ring mold and place on a salad plate. Don't have a cake ring mold? Yeah, me neither, so a great substitute is a 3" cookie cutter. This is going to hold your tower together as you build it. Using a small spoon, begin to fill mold with avacado until it sits roughly 1" high. Pack the avacado down so you have an even layer. Repeat this with the mango. Slowly pull the mold off to reveal your tower. Layer 3-6 shrimp slices on top of the mango, keeping with the circle shape. Sprinkle the top of your tower with a pinch of sea salt and top with a small bunch of microgreens. Finish by drizzling chive oil and berry syrup around the plate and lightly on the salad.