Chili Lime Shrimp Salad

20130710-181121.jpg

There is nothing like fresh shrimp, straight from the coast. It is hot here on North Carolina–not as hot as usual, but it is definitely summer. This salad is another in our summer series of foods that will help you stay cool and healthy in the hot weather. I love shrimp salads, but I don’t like a lot of mayonnaise on a hot day. This salad uses lime juice to keep the salad flavorful and interesting, but not heavy. I may try this again with some butterfly pasta and make a shrimp pasta salad version of this. Soooo yummy!

The original version of this recipe came from Gina’s Skinny Recipes (here). I added some fresh cucumber and some fresh corn to the mix (who doesn’t love shrimp and corn?) as well as some smoked paprika to the dressing. I also added more lime juice and left out the cilantro because I have not acquired a taste for it. All good! The version below is my version, but you could alter this to suit your own tastes!

Wondering where to buy your shrimp? Before you head out shopping check THIS past SOLE Food Kitchen post on why local shrimp is important!

Chili Lime Shrimp Salad (serves 4 as a main dish)

  • 1 lb. shrimp
  • 1 medium tomato, washed and chopped
  • 1/4 cup red onion, diced
  • 1 small cucumber, peeled and diced
  • 1 jalapeño pepper, ribs and seeds removed, diced
  • 1 cup fresh corn (about 1 ear)
  • 1 avocado, peeled and diced
  • Zest of 1 lime
  • Juice of 3 limes
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • Kosher or sea salt and ground black pepper to taste
  1. Peel and devein shrimp. Put shrimp in a deep sauté pan, cover with water and poach for 2-3 minutes, until shrimp is pink and opaque. Drain and let cool.
  2. While shrimp is cooling, mix lime zest, juice, oil, paprika, salt and pepper together. Whisk until well combined. Set aside.
  3. In a medium sized bowl, combine all remaining ingredients except avocado. Pour dressing over all and carefully stir the salad so all ingredients are coated with dressing.
  4. Refrigerate for 1-2 hours.
  5. Just prior to serving, add the avocado and stir to combine. Taste for seasoning and correct if necessary.
  6. Serve chilled.

Other shrimp dishes:

Pasta with Shrimp, Green Beans and Tomato

Roasted Broccoli and Shrimp

Pasta with Shrimp, Asparagus and Mushrooms

Local Shrimp Pad Thai

Breakfast Toasts

20140304-103451.jpg

I have been wanting to try these high protein breakfast toasts for some time now, but it’s a delicate balance with avocados. You have to plan your meals around when they are ready, and for some reason, this has rarely coincided with when I have extra time in the morning. One silver lining of yet another snow day is that we had a relaxing morning to experiment with some new breakfast dishes.

I think I am in love with this breakfast. Eggs are by far and away one of my favorite breakfast foods (they run a close popularity race with steel cut oats), and the pairing of scrambled eggs and avocado is pretty magical. I had my toasts fairly pure–just sprouted grain toast, mashed avocado and scrambled egg–but you could easily go crazy with this by adding bacon, crispy prosciutto, smoked salmon, a bit of salsa, cheese or whatever you happen to be craving in the morning.

Total assembly time was 15 minutes, so they don’t take long to prepare and clean up is fairly quick as well. I ate both toasts for breakfast because I was feeling pretty hungry, but on a normal morning, one would probably be enough. I would gladly have this for dinner, too, especially on nights when I am a bit rushed!

Using this recipe, each toast has 311 calories, 12 grams of protein and 9 grams of fiber. Using regular bread or adding extras on top will change the nutritional value slightly.

Breakfast Toasts (makes two open-face toasts)

  • 2 slices organic sprouted grain bread (I used Ezekiel sesame bread)
  • 1 ripe, organic avocado
  • 2 fresh farm eggs
  • Salt and pepper to taste
  1. Toast the bread to your liking (I tend to like it crispy). Set aside.
  2. Remove the pit from the avocado and scoop the flesh into a small bowl. Mash it well with the back of a fork.
  3. In another small bowl, whisk the two eggs. Cook in a small, non-stick pan over medium heat. I like them scrambled, but you could make them over-easy or fried as well.
  4. Assemble the toasts by spreading the mashed avocado onto each toast. Top with the scrambled egg. Sprinkle with a bit of salt and/or pepper, if you like.
  5. Serve immediately.

Chili Lime Shrimp Salad

20130710-181121.jpg

There is nothing like fresh shrimp, straight from the coast. It is hot here on North Carolina–not as hot as usual, but it is definitely summer. This salad is another in our summer series of foods that will help you stay cool and healthy in the hot weather. I love shrimp salads, but I don’t like a lot of mayonnaise on a hot day. This salad uses lime juice to keep the salad flavorful and interesting, but not heavy. I may try this again with some butterfly pasta and make a shrimp pasta salad version of this. Soooo yummy!

The original version of this recipe came from Gina’s Skinny Recipes (here). I added some fresh cucumber and some fresh corn to the mix (who doesn’t love shrimp and corn?) as well as some smoked paprika to the dressing. I also added more lime juice and left out the cilantro because I have not acquired a taste for it. All good! The version below is my version, but you could alter this to suit your own tastes!

Wondering where to buy your shrimp? Before you head out shopping check THIS past SOLE Food Kitchen post on why local shrimp is important!

Chili Lime Shrimp Salad (serves 4 as a main dish)

1 lb. shrimp
1 medium tomato, washed and chopped
1/4 cup red onion, diced
1 small cucumber, peeled and diced
1 jalapeño pepper, ribs and seeds removed, diced
1 cup fresh corn (about 1 ear)
1 avocado, peeled and diced
Zest of 1 lime
Juice of 3 limes
1 tablespoon olive oil
1/2 teaspoon smoked paprika
Kosher or sea salt and ground black pepper to taste

Peel and devein shrimp. Put shrimp in a deep sauté pan, cover with water and poach for 2-3 minutes, until shrimp is pink and opaque. Drain and let cool.
While shrimp is cooling, mix lime zest, juice, oil, paprika, salt and pepper together. Whisk until well combined. Set aside.
In a medium sized bowl, combine all remaining ingredients except avocado. Pour dressing over all and carefully stir the salad so all ingredients are coated with dressing.
Refrigerate for 1-2 hours.
Just prior to serving, add the avocado and stir to combine. Taste for seasoning and correct if necessary.
Serve chilled.

Other shrimp dishes:

Pasta with Shrimp, Green Beans and Tomato

Roasted Broccoli and Shrimp

Pasta with Shrimp, Asparagus and Mushrooms

Local Shrimp Pad Thai

Tomato, Avocado, Bacon, Lettuce and Egg (TABLE) Sandwiches

20130516-204400.jpg

The weather has finally turned toward summer, and this week I ramped up my running schedule. I love getting out on the greenways, but a side effect of more exercise is that I am STARVING. Not just a little peckish–I am “I could rip someone’s head off” hungry. Trying not to eat like a linebacker, though, ’cause if I do, I won’t be running anywhere. This version of a spring BLT sandwich (a TABLE sandwich) is more satisfying than the regular variety without being bad for me (like the 5 Guys burger I was contemplating). This is definitely a thick, Dagwood-style sandwich and it makes a meal on its own.

Why TABLE? Well, TABLE sounded like a better acronym for the ingredients than BLEAT, right? All of these ingredients except the avocado came from our local farmer’s market and were locally produced–even the whole grain, multigrain bread from La Farm.

Speaking of bread, if you are watching your carbs, this sandwich could also be served open-faced, if you wanted to eliminate one slice of bread (when the bread is fresh and truly whole, multigrain, I’m up for both slices!).

For supper, I sautéed some fresh asparagus in about 2 tablespoons of the bacon fat until they were just tender, and served that with our sandwiches. The sandwiches were so filling on their own, we didn’t need an extra vegetable, but it was delicious all the same. Yum!

Spring TABLE Sandwich (makes one sandwich)
One sandwich has 560 calories and 23 grams of protein. It is a meal by itself!

  • 2 slices whole, multigrain bread (La Farm)
  • 1/4 organic avocado
  • 1 slice local raw cheddar
  • 1 organic Roma tomato
  • 1 leaf organic lettuce
  • 2 slices cooked local bacon
  • 1 farm egg
  • 1 teaspoon organic mayonnaise
  1. Toast the bread slices and set aside.
  2. Mash the avocado with a fork until it is guacamole texture. Set aside.
  3. Slice the tomato and set aside.
  4. In a small nonstick pan, cook the egg to your desired done-ness. I like lightly fried with a slightly runny yolk.
  5. Assemble your sandwich by spreading the avocado on one slice of bread. Top with cheese, bacon, tomato, egg and lettuce.
  6. Spread mayonnaise on the remaining slice of bread and put that slice, mayo side down, on your sandwich.
  7. Dig in!

 

Avocado Chili Lime Dressing

20130516-084157.jpg

Avocado. Chili. Lime. You’re welcome.

Cool, creamy avocado dressing. Yes, summer is here!

Actually, we went from having the heat on to having the a/c on in 24 hours. Bye, bye, crazy winterish spring–early summer has arrived and bumped you out of the lineup. North Carolina has mostly wonderful weather, but it lacks some delicacy in the transition. Overcoat one day and bathing suit the next? But of course! Why dilly dally with easing into the new season when you can just…BLAM…smack people with a wall of heat.

Not that I’m complaining, mind you. I love summer. Love, love, love lazy weekend days at the pool or the beach, popsicles, grilling dinner, fresh tomatoes, corn and yes, salads.

This salad dressing/grilled chicken topping/sandwich spread/replacement-for-sour-cream-on-your-taco-salad is just the cool, creamy and slightly spicy food accessory for summer. It started with an idea I saw on Pinterest for taco topping, and morphed into something even more delicious. My version is more of a pourable guacamole. Yum! We had this on salad with grilled chicken and it was so good I was tempted to just eat it with a spoon. Really. That good.

Try this as a salad dressing or as a dip for fresh/grilled vegetables. Or as a sandwich spread. Healthy, cool, creamy and delicious!

Avocado Chili Lime Dressing (makes 6-8 servings)

Each serving has 170 calories and 5 grams of protein

  • 1 ripe avocado
  • 1/2 cup plain Greek yogurt (we used Chobani)
  • 1/2 cup good quality olive oil
  • Juice of two limes
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Dash of red pepper flakes
  • 1/2 teaspoon kosher salt
  1. Cut open the avocado, remove the pit and scoop the flesh into a stick blender-safe container.
  2. Add all the other ingredients to the container.
  3. Using a stick blender, blend all ingredients together until creamy. Depending on the thickness of your yogurt, you may want to thin this mixture out with a bit of milk or buttermilk (or soy milk for that matter).
  4. Taste for seasoning and adjust as needed. I like this dressing with lots of lime, but you could pull back on the lime and add more yogurt to make it more creamy and less citrus-y.

Other optional add-ins: you could change this up by adding a little chipotle in adobo to this dressing or by adding some cooked, chopped bacon!

%d bloggers like this: