Category: Salad’

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Shrimp Avocado Salad

I can live off of this Shrimp Avocado Salad. I love avocado, I love shrimp and this recipe is the perfect refreshing marriage of shrimp and avocado. This Shrimp Avocado Salad is light, delicious and refreshing and top it all it does not required any cooking time.

Shrimp Avocado Salad

This version of Shrimp Avocado Salad is made with fresh shrimp, avocado, red onion, bell pepper and corn. I used canned corn because it was the winter time, but roasted corn can also be used during the summer. I tossed my salad in virgin olive oil, garlic powder, parsley, Dijon mustard, salt and pepper.  

Ingredients

Avocado Salad

  • 2 cup shrimp peeled and deveined (1 teaspoon garlic and salt)
  • 2 avocados cut into large pieces
  • 2 tablespoons diced red onion
  • 1 cup red bell pepper
  • 1 cup sweet corn

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley chopped
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

How to make Shrimp Avocado Salad?

Boiled the shrimp with the garlic and the salt. Let cool down.

Add shrimp, corn, bell pepper, avocado, and onion to a large bowl.

In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.

Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Shrimp Avocado Salad
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Shrimp and Fries Salad

Shrimp and Fries Salad

dressing:

3 tablespoons olive oil

2 tablespoons mayonaise

1 tablespoon vinegar

2 teaspoons garlic minced

1 teaspoon salt

1 pound shrimp, peeled and deveined (tails on or off)

1 tablespoon avocado oil

1 teaspoon paprika

1 teaspoon garlic

Kosher salt and freshly ground black pepper, to taste

4 russet potatoes or sweet potatoes (2 pounds)

2 pcs lettuces

1 red onion

10 cherry tomatoes

Preheat the broiler on your oven. Arrange the baking rack about 5 inches away from the top heating element.

Square shrimp in a large mixing bowl, and dry pat with paper towels. Add oil and toss until the shrimp are evenly coated. Season generously with salt and pepper, garlic and paprika

Broil for 2 minutes, or until the shrimp are bright reddish-pink and opaque. Remove from the oven and transfer to a serving dish.

 

Peel the 4 potatoes and cut lengthwise into 1/4-inch-thick sticks or slabs. Toss in a large bowl and add enough cold water to cover. Drain the potatoes and then pat them as dry as possible.

 

Heat oil in a deep-fryer gold wide saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel.

 

 

Blend the dressing ingredients together.

Mix the salad, tomato, onion, cherry tomato, the fries

    

Drizzle with the dressing

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Avocado Salmon Salad

Avocado Salmon Salad

Dressing:

3 tablespoons olive oil

2 tablespoons mayonaise

1 tablespoon vinegar 

1 tablespoon fresh chopped parsley

2 teaspoons garlic minced

1 teaspoon salt

1 pound (500 g) skinless salmon fillets (Paprika, garlic and salt)

Salad:

4 cups Romaine 

2 cucumber diced

2 tomatoes diced

1 red onion sliced

1 avocado sliced

1/3 cup corn

Coat the salmon with the Paprika, garlic and salt

Warm a large nonstick skillet with oil over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.

Prepare all of the salad ingredients and mix in a large salad bow

Slice salmon and arrange over salad. 

Blend the dressing ingredients together. 

Drizzle with the dressing

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Creamy Beet & Potato Salad 

Creamy Beet & Potato Salad 

4 potatoes, peeled and cubed

2 carrot, peeled and minced

2 1⁄4 teaspoons salt

1 beet

5 eggs

1⁄2onion, minced

1 garlic diced

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon vinegar

4 tablespoons olive oil

Salt (optional)

Boil potatoes in water with 1 teaspoon salt for 5 minutes. Add the carrot and boil for an additional 5 minutes or until tender.

Boil beet and the eggs separately in water with 1 teaspoon salt until tender, then peel and dice finely. (Remove the eggs after 10 mins of ebullition)

Boil eggs separately in water with 1/4 teaspoon salt until hard, about 10 minutes. Cool and chop eggs.

In a bowl, place cubed potatoes, diced beet, chopped eggs, carrots and onion, the mayonnaise, the mustard, olive oil and salt. Stir and add salt to taste, if using.

 

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Togolese Spaghetti Salad

 

Togolese Spaghetti Salad

Salad

  • 1 package (16 ounces thin spaghetti, halved)
  • 2 to matoes
  • 1 beet
  • 1 medium Bell pepper
  • 1 small onion
  • 4 carrot
  • 10 eggs

Dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoon dijon mustard
  • 1 tablespoon vinegar
  • 1/2 cup olive oil
  • 1 tablespoon parsley chopped
  • Salt & pepper to taste
  1. Place the beet and the eggs in a saucepan covered with salted water to taste. After 13 mins remove the eggs. Boil until tender the beet usually, 30-45 minutes (depending on the size of the beets).
  2. Dice the tomato , bell pepper, cooked eggs and beets. Slice the carrot and onion.
  3. Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain. Let it cool down.
  4. Boil the carrot for 2 mins.
  5. Mix the dressing ingredients
  6. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool.
  7. Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives.
  8. Combine remaining ingredients; pour over salad and toss to coat. gently stir together. Cover and refrigerate for at least 2 hours; serve!

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Salad Composed with Fish

Salad Composed with Fish

For the fish

  • 1 big fish
  • 1 onion (1/2 sliced)
  • 1 tablespoon ginger
  • 2 ~5 cloves
  • 2 ~5 whole all spice
  • 2 tablespoon garlic
  • 1 cube
  • 1 Bay leave
  • Salt to taste

For the salad

  • 2 beets
  • 4 potatoes
  • 6 carrots
  • 3 to matoes
  • Mayonnaise
  • Parsley
  • 1 red onion
  • Salt pepper
  1. Blend the spices together and season the fish. Let rest in the fridge for 4 hours
  2. In a nonstick pan , cook on a medium heat for 35 mins or until the fish is cooked.
  3. Boil the beets and cut in cube
  4. Pell and cut the potatoes in cubes. Boil some water add a pinch of salt and the potatoes. Cook for 15 min or until tender.
  5. Peel the carrots and slice. Cook for 15 min or until tender.
  6. Slice the onion.
  7. Sliced the tomatoes
  8. Let everything cool down to room temperature
  9. In a serving plate, add the fish in the center and the veggies “beets, potatoes, carrots, tomato and onion”
  10. Cover the fish with the mayonnaise

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How to make Tuna potato salad?

Tuna potato salad

 

How to make Tuna potato salad?

  • 6 Potatoes (peeled and cubed)
  • 2 Natural tuna (5 oz)
  • 1/2 Onion
  • 1/2 cup Mayonnaise
  • 2 tablespoon Olive oil
  • 1/4 Cube (optional)
  • Fresh parsley
  • Salt (To taste)
  • Pepper (To taste)
  1. Cut the potatoes into cubes.
  2. Boil 2 litters of water and add some salt. Add the potatoes and cook until the potatoes are cooked. 
  3. Drain and set aside.
  4. In a bowl, mix tuna , onion, mayonnaise, olive oil, cube, vinegar, parsley and garlic. Add salt and pepper
  5. Pour the tuna over the potatoes

 

6 to 8 potatoes peeled and cubed
2 tin of natural tuna drained and crumbled
1/2 onion
1/2 cup mayonnaise
2 tablespoon olive oil
1/4 cube (optional)
1 teaspoon vinegar
1/2 teaspoon garlic
fresh parsley
Salt pepper
Instructions
Cut the potatoes into cubes.

Boil 2 litters of water and add some salt. Add the potatoes and cook until the potatoes are cooked. Drain and set aside.


In a bowl, mix tuna , onion, mayonnaise, olive oil, cube, vinegar, parsley and garlic. Add salt and pepper


Pour the tuna overover the potatoes

Enjoy!

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Mango Avocado Shrimp Salad

Mango Avocado Shrimp Salad

For the shrimp:

  • 1 pound of extra large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped cilantro leaves
  • the juice of 1/2 lemon
  • salt and pepper to taste

For the mango avocado salsa:

  • 1 cup diced mango
  • 1 cup diced avocado
  • the juice of 1/2 lemon
  • 1 tablespoon cilantro
  • 1 tablespoon olive oil
  • 1/4 cup minced onion
  • salt to taste

For the shrimp: Heat the oil in a large pan over high heat.
Season the shrimp generously with salt and pepper to taste.
Add the shrimp , the garlic, and cook for 3-4 minutes, stirring occasionally until shrimp are pink and opaque.


Stir in the lime juice and cilantro and serve with mango avocado salsa.
For the salsa: Combine all of the ingredients in a bowl and serve with the shrimp.

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The Perfect Layered Salad

PERFECT LAYERED SALAD

6 Cups Spring Mix Lettuce


2 (15 ounce) cans corn, drained


2 cups thinly sliced purple cabbage


3 cups green beans, boiled


2 (10 Ounce )Container Grape Tomatoes, Cut in Half

2 medium carrots, grated


6 Hard Boiled Eggs Sliced


8 Ounces Bacon Cooked and Crumbled

DRESSING
1 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons fresh dill
1 tablespoon fresh parsley

In a large glass bowl, layer all the salad ingredients, in the order listed, one at a time in rows.
Spread the dressing over the top layer of salad, sealing the edges. Sprinkle the top with bacon. Cover and refrigerate for 6-8 hours.