Too hot to cook

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!36641765_10212637645642177_8043965706611458048_n

Come on over!  I have plenty!  Let me feed you!

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