Cooking seasonally is very important to me. I like to feel in touch with the seasons and buy things when they are at their best and most fresh, not to mention cheapest! I found this cool summer recipe in a cookbook that I was just gifted for my birthday, Dinner Special. I love this cookbook! So many fun ideas! So tonight I made the Avocado and Shrimp Salad because it is 90 degrees here and that’s TOO HOT TO COOK.
Avocado and Shrimp Salad
- 1 red bell pepper, roasted
- 1 minced shallot
- 1 minced garlic clove
- 3 T. plain greek yogurt
- 1 T. apple cider vinegar, ( I used black vinegar from Mitsuwa)
- 1 t. freshly squeezed lemon juice
- 1/4 c. olive oil
- salt and pepper
- head of lettuce, torn into large pieces
- 1/2 lb cooked shrimp
- 1/4 c. fresh cilantro leaves, chopped
- 1 t. lime juice
- 1 avocado in wedges
In a blender add ingredients up to lettuce. Set aside. In large bowl toss lettuce, cilantro, lime juice, a splash of olive oil. Add shrimp, avocado and either serve dressing on the side or drizzle it over individual servings.
I just finished making the dressing and I can tell you it smells amazing. So now dinner is made, fuss-free, healthy and cool. I can’t wait to enjoy it!
Come on over! I have plenty! Let me feed you!