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Posted by Abby Kellie on

*This recipe makes a light easy meal mid-week or unique salad to bring to a pot luck, leftovers make an impressive ‘desk lunch’

Serves 2-4


  • 1 fennel bulb, cored, fennel fronds reserved
  • 1 bunch radishes 1/2 red bell pepper, chopped
  • 2 medium tomatoes, chopped
  • zest and juice of one lemon
  • 1 small chili pepper (jalapeno or fresno), thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup capers, rinsed
  • 1/2 pound shrimp, peeled, cooked and chilled
  • 1 can Razor Clams, such as Donostia brand (you can substitute any cooked and chilled seafood you like)
  • 1/3 cup mixed, chopped fresh herbs
  • Salt and Pepper to taste


  1. Thinly slice fennel and radishes.
  2. If shrimp are large, slice in half.
  3. Add all ingredients to a large bowl and season with salt and pepper as needed, mix well so that all ingredients are incorporated.
  4. Chill for about 30 minutes so all ingredients come together and everything’s the same temperature.
  5. Serve on chilled plates with reserved fennel fronds for garnish.

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