Shrimp and Avocado Taco Salad

Shrimp and avocado Taco Salad is bright and refreshing with a shrimp marinade that doubles as the salad dressing. I found this recipe on Iowa Girl Eats and it was too tempting to not try. Make sure the shrimp you buy are raw otherwise the cooking process will make them rubbery. I added more shrimp than the original recipe call for, because, YUMM!

Prep time: 30 mins
Cook time: 5 mins
Serves: 2

INGREDIENTS:
1/3 cup packed cilantro leaves, roughly chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/2 tsp chili powder
Salt and pepper
1/2 lb raw Jumbo shrimp, peeled and defined
10 oz chopped romaine lettuce
1/2 cup shredded red cabbage
1/2 cup cherry or grape tomatoes, halved
1 avocado, chopped
Coarse sea salt (optional)
Tortilla chips (optional)

DIRECTIONS:
Combine the first six ingredients in a food processor and process until smooth. Place shrimp in a plastic bag then add 3 tablespoons of the dressing and marinate in the refrigerator for 10 minutes (no longer). Reserve remaining dressing for salad dressing.

After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or non-stick spray then saute in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just barely cooked through. Set aside to cool slightly. Discard the remaining marinade. 

Divide lettuce and red cabbage between plates then top with avocados, tomatoes, sauteed shrimp and crushed tortilla chips. Sprinkle with sea salt, if desired, then drizzle dressing on top and serve. 

Crunchy Asian Ramen Noodle Salad

There is something about Ramen noodle salad that reminds me of my childhood.  I remember my mom making a similar dish to bring to potlucks and neighborhood BBQs and how I loved the crunchy of this salad. It felt so fancy to me even though the ingredients are quite simple. I have been craving this dish lately and when I came across this slightly more sophisticated recipe I literally squealed with delight. It does not disappoint.  It has all the ingredients that I remember loving as a kid plus a few new twists to make it interesting to more discerning palates. This is definitely my new go-to dish to bring to parties!

 

Prep time: 20 mins

Cook time: 10 mins

Makes:  about 6 servings

INGREDIENTS:

Salad Ingredients:

1 (16-ounce) bag coleslaw mix

2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Asian honey vinaigrette (see ingredients below)

Asian Honey Vinaigrette

2/3 cup vegetable oil (or any cooking oil)

1/3 cup honey

1/3 cup rice wine vinegar

2 tsp soy sauce

1/4 tsp sesame oil

pinch of salt and black pepper

Directions:

To Make The Salad:

(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

To Make The Vinaigrette:

Whisk all ingredients together until combined.

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)

Black Bean, Avacado, Cucumber and Tomato Salad

Prep time: 30 minutes

Makes: 5 cups

INGREDIENTS:

1 seedless cucumber, peeled and diced
2 medium ripe tomatoes, diced
2 Hass avocados, diced
15.5 oz can black beans, rinsed and drained
2 tbsp red onion, minced
2 tbsp cilantro, minced
2 limes, juice of
salt and fresh pepper  

DIRECTIONS:
Combine all the ingredients and season with salt and pepper to taste.  Keep refrigerated until ready to serve. Place salad inside a pita pocket or eat with pita chips.

Holy Guacamole!

Prep time: 30 mins

Chill time: 1 hour or more

Serves: 12

INGREDIENTS:

6 Haas Avocados ~ 3.5 lbs avocado flesh
1 cup or about 1/2 white onion, minced
1 bunch cilantro, leaves separated & chopped
1 Lime, juiced ~ 3 TBSP
1/2 tbsp garlic puree or about 4 fresh cloves of garlic, pressed
1/4 cup finely chopped bell pepper
1 tbsp or 1/2 Jalapeno, minced
3/4 tbsp salt

DIRECTIONS:

Peel and seed avocados.  Combine in large bowl and mash until they become a smooth consistency. Add onion, cilantro, lime, garlic bell pepper and Jalapeno. Add salt to taste.  Cover with saran wrap and chill in an air-tight container until ready to use.