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!)

Spinach Salad with Creamy Yogurt Dressing

My friend Sarah passed the recipe on to me which came from an article posted on "The 24-Hour Workday".  I tried it out over the 4th of July holiday and had great success.  I added an avocado (per Sarah's recommendation) and I also accidentally forgot the feta cheese, but it was still delicious anyhow.  The dressing will make way more than you'll need for this salad, but you can save the remainder for future salads. 

 

Prep time: 30 mins

Serves: 6

 

INGREDIENTS:

 

For the Salad:
2 red bell peppers
1 bunch oregano, leaves only, roughly chopped
1/2 cup green olives, pitted and chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch spinach, stems removed
3 Roma tomatoes, chopped or julienned
1 small red onion, chopped or julienned

1 avocado, sliced
crumbled feta

For the Dressing: (Makes 1 Cup)
Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-2 garlic cloves, roughly chopped
1 cup plain yogurt

DIRECTIONS:

Combine the salad ingredients into a large bowl and set aside. Combine all the dressing ingredients, except the yogurt, into a blender or food processor and blend until well combined. Fold the yogurt into the mix and then toss with the salad.  NOTE:  You won't need to use all of the dressing, just eye-ball it.  Serve immediately.

Grilled Corn & Fresh Pepper Salad

This is a fast and easy side dish to bring to a summer BBQ or potluck.  The fresh corn highlighted by the zesty lime adds a kick to your traditional BBQ menu. Throw the corn on the grill while you are cooking your main dish and the rest comes together quickly. 

Prep time: 15 mins

Cook time: 15-20 mins

Serves: 4

INGREDIENTS:

2 tbsp extra-virgin olive oil

2 tbsp fresh lime juice

2 tbsp minced fresh cilantro

1 tbsp minced lime zest

1/2 tsp kosher salt

1/2 tsp black pepper

1/2 tsp chili powder

2 ears fresh corn, shucked

1 red bell pepper, diced

2 tbsp crumbled queso fresco

DIRECTIONS:

Preheat grill to medium-high and brush grill grate with oil.  Combine olive oil, lime juice, cilantro, lime zest, salt, black pepper and chili powder in a small bowl.  Set aside.

Grill corn, covered, turning often until kernels begin to char, about 10 minutes.  Transfer corn to a cutting board to cool slightly.

Slice kernels off cobs and toss in a large bowl with bell pepper and lime-cilantro vinaigrette.  Sprinkle queso fresco over servings.

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.

Orzo Salad with Lemon, Feta and Pine Nuts

This recipe is from an old family friend, so I can't take credit for this one.   It is a great dish to take to a potluck or BBQ.  I have made it using pasta shells and it turns out just as delicious! 

Prep time: 30 mins

Chill time: 1 hour to overnight

Serves: 4
 

INGREDIENTS:
1/4 cup olive oil
2 tbsp fresh lemon juice
1 1/2 tsp minced garlic
1/2 tsp dried oregano
1/2 tsp kosher salt, plus more as needed
1/8 tsp freshly ground pepper, plus more as needed
1/2 tsp of sugar
1 cup orzo
1/4 cup pine nuts
1/4 cup golden raisins (I used dried cranberries)
3 tbsp finely chopped red onion
3 tbsp chopped pitted black olives
1/4 cup thinly sliced fresh basil
2 ounces of feta cheese, crumbled
 

DIRECTIONS:
Whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper and sugar in a small bowl.  Set aside.

Fill a large pot three fourths full of water.  Bring to a boil over high hear and add kosher salt. Add the orzo and cook until just tender but still firm to bite, 8 to 10 minutes.

Meanwhile, put the pine nuts in a dry, small skillet over medium heat.  Shake constantly until evenly toasted on all sides, about 5 minutes. 

Drain the orzo and transfer to a medium bowl.  Add the dressing to the hot pasta and toss to coat.  Let cool to room temperature, stirring occasionally.  Add the pine nuts, raisins (or cranberries), olives, red onion and basil and stir to combine.  Add the feta and toss lightly.  Adjust the seasonings with more salt and pepper as necessary.
 

Cover and refrigerate until chilled, 1 hour to overnight.  When you are ready to serve, bring to room temperature, taste and adjust seasonings before serving.

Sweet Potato Salad

 

Serves:  3-6                                                                       

Prep time: 15 minutes

Cooking time: 10 minutes

INGREDIENTS:
2 large sweet potatoes, peeled and chopped (about 3 cups)
1 cup diced celery
3/4-1 cup diced red bell pepper
salt & pepper to taste
2 tbsp chopped parsley
1 scallion sliced

Dressing:
1.5 tbsp wine vinegar or cider vinegar
1.5 tbsp Dijon mustard
1 tbsp honey
1/4 cup vegetable oil
 

DIRECTIONS:
Steam potatoes 6-8 minutes until just tender. Whisk vinegar, Dijon mustard in bowl. Slowly add oil; whisking until it emulsifies.

Place celery and peppers in bowl. Add potatoes and dressing, mix. Add salt, pepper, parsley and scallions. Toss and serve chilled. 

Peppery Greens with Shaved Parmesan and Balsamic Vinaigrette

 

Prep time: 15 mins

Serves: 4

INGREDIENTS:

1/4 cup balsamic vinegar

1 tsp Dijon mustard

1 tsp honey

1/2 tsp salt

Freshly ground black pepper

1 clove garlic (or more to taste), peeled and smashed

1/2 cup extra-virgin olive oil

12 ounces fresh arugula or peppery greens, washed and dried

Croutons (optional)

DIRECTIONS:

In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar or honey, salt, pepper, and garlic until the sugar and salt are dissolved.  While continuing to whisk, add the olive oil in a thin, steady stream until emulsified.  Taste and adjust the seasoning, if necessary.

Place the arugula in a large salad bowl and toss with some of the vinaigrette.  Divide the salad among serving plates.  Using a vegetable peeler, shave strips of Parmesan cheese onto salad and serve with some crouton,s if desired.  Serve immediately.

Peppery Greens with Pears and Pecorino Cheese

The combination of the sweet pears and the saltiness of the aged cheese provides  you with a sensational pleasure to the palate.  Simple and yet so complex in flavors with only the finest ingredients. 

Prep time: 15 mins

Serves: 4

INGREDIENTS:

1 firm pear

1 piece of aged Pecorino cheese (or Parmesan)

Prosciutto (curred ham from Parma) or dry Italian salami (optional)

Mixed peppery salad greens or Arugula greens

Good quality extra-virgin olive oil

Balsamic vinegar

Salt and freshly ground pepper to taste

DIRECTIONS:

Take out the Pecorino cheese an hour before you make this salad, so it can breathe and come to the right aroma (cheese needs to breathe like wine).

Slice the pear in even slices (soak in lemon juice water or dip in Balsamic vinegar to avoid discoloration) and arrange on a plate with a bed of greens.  Next to every slice of pear, add an even slice of Pecorino cheese.  For a more substantial salad, you can add some slices of Prosciutto or salami in the middle.   

Add salt and freshly ground pepper to taste just before serving.  Drizzle with a good quality extra-virgin olive oil and a splash of Balsamic vinegar.

Serve this salad on individual decorative, refrigerated plates.  Assemble at the last moment to guarantee freshness of all ingredients.

Strawberry and Blue Cheese Salad

Serves: 4                                                            

Prep time: 5 minutes               
                                 

INGREDIENTS:

Dressing:

3 large or 5 medium strawberries, washed and hulled (from 1lb container)

2 tbsp Balsamic Vinegar

1/3 cup Olive Oil

¾ tbsp granulated sugar

Salad:                                                                                                  

5 to 6oz baby spinach

Remaining strawberries

1/3 cup almond slices

4 oz blue cheese, crumbled     

DIRECTIONS:
To make the dressing, place the 3 to 5 strawberries in a blender with a dash of balsamic vinegar; blend until pureed (or mash by hand).  In a small bowl whisk the 2 tbsp balsamic vinegar, olive oil and sugar until well blended.  Whisk in the pureed berries.

Place the greens and remaining strawberries in a salad bowl.  Add the desired amount of dressing; toss to coat.  Add the almond slices and the blue cheese; lightly toss.  Serve immediately.

Fennel and Orange Salad

Prep time: 20 mins

Serves: 4

INGREDIENTS:

½ fennel (or anise) bulb, trimmed and washed

½ red onion, cut into very thin slices and child in water

2 oranges, peeled and sliced into thin rounds

A handful of fresh herbs combined or peppery greens

Zest and juice of 1 Meyer lemon

½ cup extra virgin olive oil

Salt, to taste

Freshly ground black pepper, to taste

Pinch of cayenne pepper (or other coarse red pepper) for garnish

Fennel fronds and/or fresh mint for garnish

Black olives sliced up or left whole for garnish (I like Kalamata)

DIRECTIONS:

Trim the fennel of stems and greenery and cut in quarters lengthwise.  Cut most of the core away from each section, leaving a bit in place, to help the slices together. With a mandolin, shave the fennel bulbs paper-thin, lengthwise into a bowl.  Alternatively, cut the bulbs lengthwise and then lay the halves cut-side down on a cutting board.  Slice crosswise as thinly as possible. Add the juice of the Meyer lemon and zest and ½ cup extra virgin olive oil and stir to combine.  Season to taste with the salt and pepper and set aside to marinate briefly.

Cut the ends off two oranges.  Sit the oranges on one end and using a sharp knife cut along the contour of each, removing the pith and peel.  Slice in thin rounds.  On 4 decorative chilled plates arrange the orange slices and herbs or greens, onion slices if using and top with the marinated fennel slices, drizzle with more olive oil if need and finish with a good grind of pepper, cayenne or other red pepper if desired.  Garnish with fennel fronds and/or mint.

Tomato Salad with Fresh Mozzarella

This salad is best made in the late summer when tomatoes are in season and grown fresh in your backyard or farmer's market. 

Serves: 4-6

Prep time: 15 mins

INGREDIENTS:

3 vine ripened but firm tomatoes, cut into even slices

8 oz fresh mozzarella cheese, cut into even slices

1/3 cup extra virgin olive oil

1/4 cup chopped fresh basil, in chiffonade (aka ribbons)

Salt and pepper to taste

DIRECTIONS:

On a serving plate or bowl, arrange a tomato slice and cheese slice.

Repeat pattern until finished.  Top with fresh basil.

Season with sea salt and fresh ground pepper.

Drizzle with a good quality extra virgin olive oil.

Lebanese Lemon Salad Dressing

Tangy, zesty, garlicky lemon and olive oil flavors blend in this dressing that goes great on a light salad containing grilled chicken, shrimp or fish.  It is very tangy and absolutely yummy.

INGREDIENTS:

1/2 cup fresh lemon juice

1/2 cup mild extra-virgin olive oil

3 garlic cloves, minced or crushed

1 tsp kosher salt

Ground black pepper to taste

DIRECTIONS:

In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper.  Stir just before serving.