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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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.

Summer Salad

If you’re looking for a DELICIOUS, refreshing, light salad  — see below!! This salad is full of color and full of flavor.

(Image is a different variation of this salad)

Mexicali-Chopped-Salad-with-Creamy-Cilantro-Lime-Dressing-l-www.SimplyScratch.com_-620x928

INGREDIENTS:

FOR DRESSING:

1 cup Fresh Cilantro Leaves

1 clove Fresh Garlic

1/4 cup Mayonnaise

1/4 cup Sour Cream

1/2 teaspoon Salt

1/4 teaspoon ground Black Pepper

2 tablespoons White Wine Vinegar

2 limes, juiced

1/2 cup Grapeseed Oil

FOR THE SALAD:

Spinach

a handful of grape tomatoes, quartered

Any color bell pepper, diced

2 cups grilled yellow Corn (about 2 ears)

2 Avocados, diced

1 medium Red Onion, diced

1 can Black Beans, rinsed and drained