Shrimp, Grapefruit and Avocado Salad

Posted on March 21, 2026 by Adam Bell

Recipe excerpt from:
Citrus Illustrated
by George Geary

Serves 4

Light and refreshing but still packed with protein, this salad combines succulent shrimp, tangy grapefruit and a creamy avocado for a delightful, healthy meal. It is perfect for a summertime lunch or light dinner. Pair it with a refreshing Rosé and a baguette.

1 pound (31-40) shrimp, cooked, shelled and deveined
2 large red grapefruits, sectioned
2 medium ripe Hass avocados
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp yellow mustard
Sea salt
Freshly ground black pepper

On a large platter, arrange the shrimp, grapefruit and avocado in rows. Set aside
In a jar, with a tight-fitting lid, add the oil, lemon juice, mustard, salt and pepper to taste. Shake until the dressing is emulsified and thickened, about 20 seconds.
Drizzle the dressing over the shrimp, grapefruit and avocado. Add additional salt and pepper if desired.

Show 287, August 25, 2018: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Posted on August 27, 2018 by Adam Bell

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.”

Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard.

Fresh sardines (when available) grilled, fried or broiled are a treat. The great aspect to note is that with sardines you don’t have to worry about the bones and the fish is both healthy to enjoy and sustainable. Sardines grow fast. When fresh are not available the packaged, flash frozen version work well, too.

When you’re buying the flat tins of sardines Chef Andrew prefers them packed in tomato sauce.

Show 114, March 14, 2015: Executive Chef Shachi Mehra, ADYA, Anaheim Packing House

Posted on March 18, 2015 by Adam Bell

This month, ADYA Executive Chef/Owner, Shachi Mehra, introduces four weeks of special curries in an effort to highlight India’s regional culinary styles and provide guests with a delicious, in-depth look at India’s culinary diversity. The curries will feature ingredients and styles of cooking unique to each region, from coconut and curry leaves, to poppy seeds and mustard.

“Curry, in simplest terms, is a mix of spices – the composition of these spices varies greatly among the regional cuisines native to India,” commented Chef Shachi, whose diverse menu of fresh Indian flavors features a variety of traditional curries. “As curries become increasingly popular, diners are beginning to realize that curry isn’t just Chicken Tikka Masala. My goal is to provide my guests with a better understanding of the defining factors of the different types of curries one can find in Indian regional cooking.”

Chef Shachi is with us to explain it all.

Show 68, April 5, 2014: Chef Micah Wexler, Wexler’s Deli, Grand Central Market, Part Two

Posted on April 9, 2014 by Adam Bell

He’s about to open Wexler’s Deli at the Grand Central Market.

Chef Micah is a big fan of the much-praised pastrami sandwich served at Langer’s Deli. For Chef Micah an outstanding pastrami is defined by the quality of the meat, rye bread made with genuine rye flour, and the mustard.