Avocado Shrimp *Salad

I made this delicious, light, colorful dinner tonight and I think it was worth sharing. I found the recipe on a Facebook video ( I usually always save them and never make them 🙄) and it is quick and easy. I highly recommend it! The original #Recipe calls this a salsa but we ate it as a salad.

Ingredients

1 lb raw shrimp peeled and deveined*

1/4 tsp Salt and black pepper, or to taste

1 Tbsp olive oil

3 medium limes, juiced

2 medium/large avocados

1/2 english cucumber

3 medium tomatoes

1 small red onion finely diced

1/2 cup Cilantro (1/2 bunch) chopped

Instructions

1 Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl.

2 Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.

3 Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.

4 Finely dice onion and chop 1/2 bunch of fresh cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve.

The original recipe served this as a salsa with tortilla chips. Since we’re trying to be healthy we ate this as a salad.

Original bloggers video: here

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Italy at Home

This is a recipe I found on Pinterest a really long time ago and have been repeating year after year. It was titled Prosciutto Tomato and Olive Spaghetti, I title it Yum.

Every time I search my Pinterest the link is blocked or broken so I cannot give credit to anyone, unfortunately.

It’s light but full of big flavors and when cooked while listening to Italian music you may have feelings of actually being in Italy!

Ingredients

▪ (1 pound) dried spaghetti

▪ (8 cups) cold water

▪ 2 teaspoons sea salt

▪ 3 tablespoons extra virgin olive oil

▪ 5 garlic cloves, finely minced

▪ 2 shallots, finely minced

▪ (~ 1 cup) pitted kalamata olives)

▪ 3 to 4 tomatoes, diced

▪ 1/2 cup dry white wine

▪ 2 tablespoons tomato paste or concentrate

▪ (3 tablespoons) unsalted butter, cut up

▪ reserved pasta water (optional)

▪ FRESH Parmesan cheese, grated

▪ a handful of flat-leaf parsley, finely chopped

▪ (less than 1/2 pound) prosciutto, preferably Parma , at room temerature

Instructions:

In a large pot, bring 8 cups) of cold water to a boil. When it boils, add salt and pasta. Cook according to package instructions, stirring often to loosen up the sticky strands.

Drain the cooked spaghetti, but save about 1 cup of the pasta water. Set aside.

Wipe clean the same pot and set over medium heat with olive oil. When oil is hot, lower heat to medium-low and sauté garlic and shallots until fragrant, about 1 minute.

Increase heat to medium again, add olives, and cook for 1 minute.

Add the diced tomatoes and cook until soft, about 1 to 2 minutes.

Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes.

Stir in tomato paste and butter until dissolved.

Put the pasta back in the pot and gently mix until each strand is coated in the sauce. Add reserved pasta water if the sauce seems too dry.

Toss with Parmesan cheese and sprinkle with chopped parsley.

Serve on warmed plates and garnish with prosciutto slices.

Preparation time: 25 minute(s)

Cooking time: 30 minute(s)

Miso-Ginger Dressing

(⬆️ image is the recipe tripled)

I’d always been a fan of ginger dressing growing up but since we’ve moved a few times I’ve had a difficult time finding the brand I love (even on Amazon!). After going to multiple grocery stores I gave up my search and decided it would be more fresh and probably cheaper to make my own. I originally found this recipe in The NY Times but have since tweaked it here and there based off of what I have available around the kitchen. If you make it let me know what you think, enjoy!

INGREDIENTS

• ¼ cup grapeseed oil

• ¼ cup rice vinegar

• 3 tablespoons miso

• 1 tablespoon sesame oil

• 2 medium carrots, roughly chopped

• 1 inch long piece fresh ginger, cut into coins

At the end:

• Salt

• freshly ground black pepper

1 Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

Italy at Home

We decided to go vegetarian a couple days a week for a handful of reasons. Day one was successful and this recipe helped tremendously! The recipe says it serves 4-6 people… it served 2 in our house 🙈. I highly suggest making his for your next gathering. This bruschetta is slathered with a rich layer of goat cheese, topped with mouth-watering roasted tomatoes, and drizzled with a sweet and tangy balsamic reduction. If you’ve never had bruschetta like this before, your life will instantly be changed after trying one bite.

Bruschetta with Goat Cheese

Serves: 4-6 Cooking Time: 30 minutes

INGREDIENTS

1 carton of grape or cherry tomatoes, sliced

1/2 teaspoon salt

1-2 tablespoons olive oil

1 cup balsamic vinegar

1 loaf of French bread, sliced

4 oz. goat cheese

1/2 teaspoon garlic powder

Basil, fresh or dried

INSTRUCTIONS

1. Preheat oven to 400 degrees.

2. Slice tomatoes and spread out on a baking sheet. Sprinkle with salt.

3. Lay sliced French bread pieces on a baking sheet and spread with olive oil.

4. Bake tomatoes for 20 minutes or until well roasted. Halfway through baking the tomatoes, place sliced French bread in for 10 minutes.

5. In the meantime, place goat cheese and garlic powder in a small bowl. Mix with a hand-held mixer until well blended and creamy.

6. To make balsamic reduction, place vinegar in a small saucepan. Heat over medium-high until boiling. Once boiling, reduce heat to medium-low and allow to simmer for 10 minutes. Stir occasionally. Vinegar is done once it has thickened and coats the back of a spoon.

7. Spread a thick layer of cheese on bread. Top with tomatoes and drizzle with balsamic reduction. Sprinkle basil on top.

8. Serve immediately.

NOTES

Adapted from Joyful Healthy Eats.