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Author Notes: This recipe was inspired by a trip to Spain (where I basically ate my face off :)). I serve it when I have girlfriends over for lunch. It's light, delicious, healthy and absolutely beautiful to look at. I have also omitted the shrimp and served this as a side to grilled chicken. —Nancy Granada
Make the Salad
- 1 Ripe avocado, chopped
- 1 Naval (seedless) orange, sectioned and chopped
- 1/4 cup Red onion, minced
- 1/2 cup Grape tomatoes, sliced in half
- 1/3 cup Nicoise olives, pitted and chopped
- 2/3 cup Baby arugula
- Juice of 1/2 a lemon
- 2 tablespoons Sherry vinegar
- 1/4 teaspoon Ground cumin
- 1/4 teaspoon Smoked paprika
- 1/2 teaspoon Salt
- 2 - 4 tablespoons Extra virgin olive oil
- Place the avocado, orange, onion, grape tomatoes, olives, pinenuts and arugula in a large bowl. Add the lemon juice and toss very gently to combine. Set aside and make the vinaigrette
- In a small bowl combine the sherry vinegar, cumin, paprika and salt. Gradually whisk in the olive oil. Set aside.
Prepare the shrimp
- 8-12 Medium shrimp, peeled and deveined (quantity depends on appetite)
- 2 tablespoons Extra virgin olive oil
- 2 Cloves garlic, minced
- 1 tablespoon Grated lemon peel
- 1/4 cup Parsley, chopped
- Heat the olive oil in a heavy bottomed skillet over medium heat
- Add the galric and saute for 1 minute
- Add the shrimp and sea salt and saute until no longer pink (about 3-4 minutes)
- Add the lemon zest and toss. Remove from heat
- Remove from pan and allow the shrimp to cool for 5 minutes
- Once the shrimp has cooled, add to the avocado and orange salad along with the vinaigrette and the parsley. Toss gently to combine. Serve with warm bread and white wine
- This recipe was entered in the contest for Your Best Avocados
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Well, cookie butter that is
Eat cookies for breakfast.
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It's time to travel.
The sauce savior.
Put cake on a pedestal.