Tag Archives: avocado

Spicy Shrimp Sandwich with Chipotle Avocado Mayo, Recipe

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Do you remember when you were really little your teachers showed you that flashcard with the witch made out of sand and convinced you that you sandwich was spelled “sandwitch”? You obviously didn’t believe that for long, right? I mean, it certainly wouldn’t have stuck with you until your late 20s, right? Yes, of course, me neither.

Its summertime here in Boston and sandwiches just belong. I stumbled across this recipe last summer and its been a favorite since. The shrimp are spicy, the mayo creamy and zesty, bread crunchy, and lettuce fresh. I think I ate these for two weeks straight. Hope you like them as much as I do!

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Spicy Shrimp Sandwich with Chipotle Avocado Mayo
From Life Ambrosia

Serves 2

1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon chili powder
2 teaspoons olive oil
1/2 pound medium shrimp (about 20 shrimp) peeled and deveined
1 avocado, pitted and diced
1/2 cup mayonnaise
1 chipotle pepper
Juice of 1 lime
1/4 teaspoon kosher salt
2 french rolls
4 romaine lettuce leaves

Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.

Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.

Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.

Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.

EAT.

Spinach Avocado Salad with Bacon Vinaigrette and Fried Egg, Recipe

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You had me at Bacon Vinaigrette…

I was looking for a salad to make for a Saturday lunch and thought this was perfect. Indulgently rich and salty and yet it is a salad so it gives the impression of being healthy. Yes, sneaky deliciousness.

The bacon vinaigrette was delicious and everything worked really well together. The only thing I will do differently the next time is cook the bacon a little longer as, although it looked very cooked and brown while frying it, it got soft and a lighter in color once it had been made into a dressing. This is a keeper – how great would it be as part of a brunch?

I’ve posted the recipe below the photo for your pleasure!

Spinach Avocado Salad with Bacon Vinaigrette and Fried Egg
From the Tastespotting Blog

makes 4 salads (yeah right)

Ingredients
4 very large handfuls of baby spinach, washed and completely dried
1 large or 2 medium/small avocados, peeled and sliced
Bacon Vinaigrette (see below)
4 eggs, cooked sunny side up
salt and pepper to taste

Directions
In each salad bowl or plate, place a large handful of spinach. Divide and arrange avocado slices on one side, then fried egg. Drizzle generously with Bacon Vinaigrette and hit with fresh cracked black pepper.

Bacon Vinaigrette
makes about 1 cup

Ingredients
6-8 slices of bacon, chopped
1 tablespoon cooking oil (I used grapeseed)
1 clove garlic finely minced
1 shallot, finely minced
¼ cup apple cider vinegar
½ cup extra virgin olive oil
salt and pepper to taste (about ½ teaspoon each)

Directions
Heat cooking oil in a pan over medium heat. Add the chopped bacon and cook until cooked through but still soft, about 5-7 minutes. Add garlic and shallots and cook until garlic is fragrant (but doesn’t have to be cooked all the way through), about 2 minutes. Remove the pan from heat and drain off as much of the bacon grease as you can.

Pour the cooked bacon, garlic and shallots in a bowl. Whisk in vinegar and olive oil. Season to taste with salt and pepper.

Superfood Salad with Lemon Vinaigrette, Recipe

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Superfood! Just that term alone gets me giddy about all the super I am putting into my body. When I first pulled this recipe I didn’t necessarily think it would taste super, I pulled it because of the nutritional benefits of all the ingredients. But! It actually tasted delicious as well. I modified the original recipe a bit… I omitting pomegranate seeds as I couldn’t find pomegranates at the store but feel free to add them. I also halved the olive oil as I didn’t think a whopping 6 tbsps is really necessary.

This is a great Monday night salad to try to undo a lot of the weekend damage.

Superfood Salad with Lemon Vinaigrette
Adapted From Iowa Girl Eats

Ingredients:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1.5 cup canned black beans, rinsed and drained
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper

For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
salt & pepper
3 Tablespoons extra virgin olive oil

Directions:

Cook quinoa according to package directions. Set aside to cool.

For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

Combine cooled quinoa with red onion, orange segments, avocado, beans, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

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