After a fun-filled long weekend, my body needed something healthy for dinner tonight. I had pinned this recipe for a Lime, Shrimp & Avocado Salad a few weeks ago and I decided to adapt it to make it into a full meal by eating it as a lettuce wrap!
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, juiced
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.
Unfortunately the cilantro at my grocery store was wilted and yellow so I had to skip it. I just put a few scoops of the shrimp avocado mixture into a piece of romaine and it made a healthy and filling meal! I barely had room for dessert (B&J’s Frozen Greek Yogurt).
Yesterday I spend a nice afternoon at my parents’ house and celebrated Easter with both sides of my family. As usual, my mom killed it in the kitchen, blowing us away with both the taste AND presentation of her dishes. Some highlights are below along with recipes.
She served strawberries, mango, cantaloupe and blueberries in tuiles with a dip made (by yours truly) with one small container of Greek yogurt, about 1.5 tablespoons of honey and about 1 teaspoon of cinnamon. If it was later in the season and your fruit is sweeter, you can always cut back on the honey. With our meal she served golden and red beets stacked with ricotta sprinkled with chives. I recently became obsessed with beets. I love just roasting them and then placing them on crostini with ricotta and drizzled with honey…basically a modification of this recipe. I am not a goat cheese fan and it seems to be a common pairing with beets. Ricotta seems to be a good substitute. My contribution to the afternoon was these meringue peeps from Joanne Chang’s Flour. The tuile recipe actually happened to be one of Joanne Chang’s as well. If you haven’t been to Flour before, I strongly recommend checking out one of her four Boston locations. Joanne is known for her sticky buns but I crave her BLT on a weekly basis.
My boss gave me this recipe and declared it foolproof and a guaranteed hit. I made it last night and she was dead on. This recipe is perfect for this time of year when carrots and leeks are in season.
1lb of salmon
1/4 c brown sugar
Preheat oven to 425 degrees. Discard both ends of leeks and cut remaining portion into match sticks. Do the same with carrots.
Heat evoo over medium heat in large saute pan and saute leeks and carrots with salt and pepper until soft. This took me about 7 minutes while constantly stirring so leeks didn’t burn. While veggies are cooking place tin foil on a cookie sheet. After a quick hit of cooking spray, place salmon (skin side down) in the middle of the tin foil. Season with salt and pepper and a few sprigs of dill.
When veggies are cooked, turn heat to low and add about 1/4c of brown sugar and fresh dill to saute pan. Stir until dissolved. Pour veggies over salmon.
Fold foil around salmon creating a package that will keep heat in. Cook for 10-12 minutes depending on how done you like your salmon.
I ate this with some plain orzo and it was a perfect compliment to the sweet veggies.