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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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Beef Nachos Supreme

Beef Nachos Supreme

  • 1 pound beef (1 teaspoon Cayenne, paprika, garlic powder, onion powder, green onion, soy sauce and Salt)
  • 1/2 yellow onion, red bell pepper, avocado diced
  • 1 bags tortilla chips
  • 16 ounces shredded cheese of choice

Season the beef with Cayenne, paprika, garlic powder, onion powder, green onion, soy sauce and Salt

Add a little oil to the saucepan and cook on edam heat for 10 mins.

Cut the beef in cubes and return the beef to the pan

Layer of chips in a baking sheet.

Spoon the beef to each pan of chips.

Sprinkle shredded cheese on top. 

Preheat the oven at 400 degrees. Bake at 400 degrees for 15 minutes.

Remove from the oven, and sprinkle on diced onion, red bell pepper, avocado diced.

Serve immediately.

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Avocado and steak salad

Avocado and steak salad

2-3 lb boneless steak

1 tablespoon garlic

1 teaspoon ginger

1 teaspoon paprika

1 cube

salt & pepper

4 tablespoon butter

3 avocados, diced

1 red onion, diced

1 small bell pepper, diced

1 big tomato, diced

 

Heat grill to medium high or 400 degrees.

Season a room temperature steak with garlic, ginger, paprika, cube, salt and pepper on both sides.

Add the butter to a hot skillet, and  sear the meat. 

Place steak on grill and cook for 4-6 minutes per side.

Remove from grill, let sit for 2-3 minutes. Slice steak.

Plate the avocados, onion, bell pepper, tomato and steak

1/2 cup parmesan 

1 tablespoons mustard

1 tablespoon mayonaise

1/4 cup olive oil

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

Blend the dressing ingredients together. 

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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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.