Recipe Monday - Avocado, Tomato, Mozzarella Salad

This is a great salad for the spring nights ahead. Refreshing and cool, with great seasoning.

Ingredients:
Avocado (two)
Tomatoes (three)
Cucumber (one)
Fresh Mozzarella (1/2 ball)
basil
olive oil
balsamic vinegar
salt
pepper

Mix all of these together and chill for an hour. Boom.

Recipe Monday - Salsa Salad Mix

This was amazing. I used it as a side dish for enchiladas the other week. It's really simple, too.

1 can black beans
1 can corn
2 fresh diced tomatoes
2 avocados
1 small onion
lime juice
garlic
salt
pepper

Cut up anything that needs to be cut. Mix it all together. Refrigerate for an hour.

DONE.








 

Recipe Monday - Strawberry Avocado Salad

The honey-lemon vinaigrette makes this dish almost irresistible. The sauce was even good on the fish I served with the salad!

INGREDIENTS
2 1/2 tablespoons lemon juice
3 tablespoons honey
3 tablespoons olive oil
1/8 teaspoon sea salt
1/16 teaspoon ground black pepper
2 avocados, peeled, pitted, and cut into wedges
8 ounces strawberries, halved

PREPARATION
1. Whisk the lemon juice, honey, olive oil, salt and pepper together.
2. Arrange the avocados and strawberries on 6 salad plates.
3. Drizzle the vinaigrette over the fruit salad. Serve immediately.


Originally from TheDailyGreen.com



 

Recipe Monday - Zucchini Avocado Salad

We're experimenting with vegetable sides over here, to great success. Here's my first attempt, a zucchini avocado salad everyone loved.

2 cups zucchini, cubed and lightly steamed
1 haas avocado, peeled, pitted,and cubed
1/4 cup oil
2 tablespoons fresh lemon juice
1 clove garlic, minced or pressed
salt

Combine all ingredients
Cover and chill at least one hour

That's it! Delicious!


 

Recipe Monday - Shrimp Tacos and Homemade Salsa

These were amazing, omg.

• 20 medium prawns, peeled and deveined
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper (I left this out b/c kids)
• 1 tablespoon olive oil
• 4 corn tortillas
• oil for frying
• shredded lettuce
• diced tomatoes
• sliced avocado
• cilantro lime sour cream (recipe follows)

1. In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using). Add in shrimp and toss to coat completely. Cover and refrigerate for 20 minutes (I actually did this!).
2. Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
3. Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
4. Spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and cilantro-lime sour cream.

Cilantro Sauce:

• 1/4 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon cumin
• juice and zest from one lime
• salt to taste

1. Stir all ingredients together in a bowl.

BONUS: Homemade Salsa

• 3 medium tomatoes, cut in quarters
• 1/2 medium onion, cut in half
• 1 clove garlic
• 1 habanero, cut in half (after cutting the habanero, DO NOT touch your eyes before washing your hands. You can also use a plastic glove while cutting it.)
• 1 tablespoon vinegar
• 1 handful cilantro
• kosher salt to taste

1. Place all ingredients except salt in a food processor. Pulse about 8-10 times or until desired texture, you can make it as chunky as you would like. Season to taste with kosher salt.
2. Chill for 20 minutes.

These all come from Life's Ambrosia, btw. Best.