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Shrimp Avocado Salad

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I saw this recipe within my photos on my phone, I often snap pics of of food ideas to try later. Unfortunately I didn’t get the website in the picture, and I can’t find it when I search, so I can’t give credit for the recipe. I made this for lunch yesterday and had a tough time waiting for the flavors to meld,  taking spoonfuls every few minutes. This is the perfect summer dish, especially if you’re pulling cucumbers, tomatoes, peppers and herbs out of your garden!

Shrimp Avocado Salad

2 c cooked shrimp, tails off

1 large cucumber, diced

1/3 c red onions, chopped

1-2 avocados, diced

2 tomatoes, seeded and chopped

2 ears roasted corn

1 1/2 t salt

1 t garlic, minced

1 t pepper

1 jalapeño, seeded and chopped

1/4 c olive oil

3 T red wine vinegar

juice from 1 lime

juice from 1/2 lemon

2 t cilantro

Chop all those veggies and shrimp and place them in a large bowl. In a smaller bowl mix the dressing ingredients and pour over the salad. Refrigerate for 1-2 hours before serving. 4 servings.

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Grilled Sweet Potato and Corn Salad

salad

Found this recipe at my grocery store and it works! Grilled the vegetables alongside some steak and put it together quickly. We decided the leftover should be served as a panzanella – add a handful of spinach and some chunks of grilled bread. Delicious!

Grilled Sweet Potato and Corn Salad

1 medium sweet potato, peeled and cut into 1/4 inch chunks

1 T olive oil

1 t cumin

1/2 t salt

1/4 t pepper

2 ears corn

3 bell peppers, chopped

1 15 oz can black beans, drained and rinsed

1 avocado, chopped

1/4 c sliced green onions

1-2 jalapenos, chopped (I used one)

2 T cilantro, chopped

1/4 c fresh lime juice

2 oz Cotija cheese (I used feta)

Drizzle olive oil over sweet potato and place on the grill (medium heat) inside aluminum foil. Sprinkle cumin, salt and pepper on potato and grill for 6-8 minutes, along with the corn. Add peppers wrapped in foil for last 4 minutes. Remove all vegetables and allow them to cool for a few minutes.

In a bowl, combine black beans, avocado, green onions, jalapenos and cilantro. Add grilled vegetables to the mixture. Stir in lime juice and top with cheese. Serves 8-10 as a side dish, 3-4 as a main dish.

 

 

Scallop Salad with Cilantro & Lime

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Scallops were calling my name from the seafood department, so I knew it was time to make this light salad again. It has a good bit of chopping involved, but the flavors are worth it. This recipe is from my local Hy-Vee grocery store, they use mangoes for the fruit, I use pineapple.

Scallop Salad with Cilantro & Lime

6  T olive oil

6 T lime juice

2 T chopped cilantro

1 t salt

1/2 t cumin

12-16 sea scallops

2 c chopped mango (I use pineapple)

1 tomato

2 poblano peppers, chopped fine

1 jalapeno, chopped fine

2 T red onion, chopped fine

4 c salad greens

1 avocado

salt

pepper

Prepare the lime vinaigrette by combining olive oil, lime juice, cilantro, salt and cumin. Set aside.

Grill the scallops on direct heat for four minutes each side, using skewers or a grill pan.

Meanwhile, toss together mangoes, tomato, peppers and onion. Arrange greens on dinner plates, add avocado slices. Top with mango mixture, add scallops and drizzle with vinaigrette. Season to taste. Serves 4.

 

 

 

 

Massaged Kale Salad

My friend Ann had a huge kale salad sitting in her fridge and my daughter couldn’t stop raving about it, so I asked for the recipe. I now make this all of the time because it is healthy and so easy to make, and gets better with time. Seriously, try not to love it!

Massaged Kale Salad

2 bunches kale (I buy a large bag of chopped kale)

1/2 c grated parmesan cheese

1/3 c olive oil

1/4 c lemon juice (I just juice one whole lemon)

3 garlic cloves, minced

1 T reduced sodium soy sauce

1/2 t pepper

1/4 t salt

Strip away any stems and cut leaves into bite size if needed, place the kale into a large bowl. Pour the remaining ingredients over top and firmly massage into the kale until it is well mixed. I like to do this and then let it sit int he fridge for a couple of hours before serving.

Baked Goat Cheese Salad

goat saladThis is such a great addition to a summer salad, and very simple to do. I found the original recipe here http://www.davidlebovitz.com/2009/08/warm-baked-goat-cheese/ I like that there are very few specific details, just do what you like. When you serve the goat cheese with raspberries and balsamic, the combination is delicious. I have also done this with smoked salmon or grilled chicken, and it simply works!

Baked Goat Cheese

1. Cut you goat cheese into disks about 3/4-inch (2cm) thick. You can use anything from small crottins to a larger cheese, slicing it in half across the equator. Marinate the disks in olive oil, which can be done up to two days in advance. If done in advance, I like to add some herbs, such as fresh rosemary and thyme, as well as some black pepper, and let them rest in the refrigerator.

Preheat the oven to 375F (180C).

2. Mix together fresh bread crumbs (for four servings, about 1/2 cup, 60g) with a generous pinch of sea salt, and just enough olive oil to moisten the crumbs, about 1 to 2 teaspoons.

3. Spread the crumbs on a baking sheet and cook the crumbs until golden brown and crispy, 5 to 10 minutes, stirring a few times during baking.

4. Once toasted, let cool and mix in 1/2 teaspoon chopped fresh thyme or 1 teaspoon chopped parsley.

5. Brush the goat cheese rounds with olive oil. (Unless they’ve been marinated. In which case, pluck them from the oil and let the excess drip off briefly.)

6. Dredge the goat cheese in the toasted breadcrumb mixture until they’re completely coated and bake on a cookie sheet or in a gratin dish, either non-stick or lightly-greased, for 5 to 8 minutes, or until warmed through and soft when you press gently in the center.

7. Remove from over and use a spatula to lift the goat cheese rounds from the pan.

Serve with a green salad and thin slices of toasted levain (sourdough) bread, a favorite crisp bread, or crackers. This also makes a great appetizer.

Lime Shrimp and Avocado Salad

IMG_451076568I was craving exactly this recently; light and cool with plenty of flavor. I think we will be eating a lot of it over the summer. I found it at skinnytaste.com and made it just like the recipe suggested.

  • 1 lb jumbo cooked shrimp, peeled and deveined, chopped
  • 1 medium tomato, diced
  • 1 hass avocado, diced
  • 1 jalapeno, seeds removed, diced fine
  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1 tbsp chopped cilantro
  • salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups

 

Mediterranean Vegetable Salad

IMG_451788716I discovered this salad at Bravo Cucina Italiana, a franchise Italian restaurant here in Omaha. It’s the only thing I order there, so I looked up the menu, bought all the ingredients and made it at home and it came together nicely. If we have it as a main course I add grilled chicken or salmon to it, but I prefer it as a side salad.

Mediterranean Vegetable Salad

1 zucchini

1 small bunch asparagus

1 red pepper

1 bag mixed salad greens

1 tomato

1/2 c orzo

1/2 c farro

4 c vegetable broth

1/4 c pine nuts

3 oz feta

Italian Vinaigrette (I use Marzetti)

balsamic glaze

Chop the zucchini, asparagus and peppers to similar size, wrap in aluminum foil with some olive oil and grill on high until you see sear marks on the vegetables. While grilling, heat one skillet with grapeseed oil on medium high heat and one with 4 cups of vegetable broth on medium heat and cook the farro in the oil and orzo in the broth for about ten minutes.  Fill a salad bowl with mixed greens and tomatoes, grilled vegetables and grains, pine nuts and feta and carefully mix together. Pour the dressing over the top and drizzle the balsamic glaze over all of it.

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