Langostine Salad

This salad is so perfect for warm summer nights when you don’t want to cook.

• 1 bunch fresh chives, thinly sliced
• 2 medium lemons, zested and juiced
• 1/4 c mayonnaise
• 2 tbsp sour cream
• 2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp celery salt
• Pinch cayenne pepper
• 1 pound cooked langoustine tails
• 1 large ripe avocado
• 1 large head butter lettuce
• 1/2 pint cherry tomatoes, halved
• Halve the lemons crosswise and squeeze the juice of 1 lemon into the bowl (about 3 tablespoons). Cut the remaining lemon into wedges. Add 1/4 c mayonnaise, 2 tbsp sour cream, 2 tsp kosher salt, 1/4 tsp pepper, 1/2 tsp celery salt, and a pinch of cayenne pepper and stir to combine.
• Add langoustines to the bowl and stir well to combine.
• Halve and pit 1 large ripe avocado. Score the flesh with a knife in a cross hatch pattern into large cubes. Scoop out the cubes with a spoon into the bowl of lobster salad. Carefully fold together, trying not to mash the avocado too much.
• Tear the leaves from 1 large head butter lettuce and divide between 4 plates. Add tomatoes. Top with the lobster salad and garnish with the chives. Serve with the lemon wedges.

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Cherry Tomato, Avocado, Basil Salad

This is a quick and easy salad from Patricia Wells.

• 40 cherry tomotoes halved
• 1 avocado, diced
• 3 green onions, sliced thin
• 1/4 fresh basil, cut into chiffonade
• 1 tbsp basil oil
• 2 tsp lemon juice
• Salt

Gently toss all the ingredients together in a large bowl.

Serves 4.

Avocado and White Bean Sandwich

Such a yummy lunch!!

2 medium avocados, pitted and peeled

1 15 oz can white beans, rinsed

2 tbsp lemon juice

1 tbsp olive oil

1 clove garlic

1/2 tsp chopped fresh thymw

1/2 tsp tarragon, minced

Salt and peoper

4 slices bread, toasted

2 roasted red peppers, halved

4 slices of sharp cheddar cheess

4 c baby lettuce leaves

Combine avocados, beans, lemon juice, olive oil, garlic, herbs and salt and pepper in a food processor and pulse till smooth.

Spread on 4 slices of bread. Top with roasted pepper, cheese and lettuce leaves.

Serves 4. 8 WW Pts

Green Goddess Sandwich

This is adapted from Bon Appetite. It’s so yummy!

• ¼ c finely chopped chives
• ¼ c mayonnaise
• ¼ c basil
• ¼ c Greek yogurt
• 1 tbsp lemon juice
• Salt and pepper
• ½ head of butter or Bibb lettuce leaves
• ¼ English hothouse cucumber, thinly sliced
• 1 avocado, thinly sliced
• 4 slices bread
• 8 ozs fresh mozzarella, sliced ¼ inch thick
• 2 cups sprouts (such as broccoli sprouts or alfalfa)
• Place chives, mayonnaise, tarragon, and yogurt in a blender. Add zest and juice of 1 lemon half; season with salt and pepper. Purée until smooth.
• Divide and smash avocado between 2 slices of bread; season with salt and pepper. Arrange lettuce and cucumbers over. Top with mozzarella and sprouts. Spread remaining 2 slices of bread with ¼ cup green goddess dressing and close sandwiches.

Serves 2.

Bay Shrimp and Avocado Salad

This is a quick and easy salad for a busy weekend! The creamy avocado and citrusy shrimp are perfect together.

8 oz Bay shrimp
Juice and zest of 1 like
Zest of 1 orange
4 tbsp chives, snipped
1 avocado, sliced thin
Salt
Olive oil

Toss shrimp with zest, juice, chives and a pinch of salt. 

Spread Avocado across plate, top with shrimp and drizzle with a little olive oil.

Serves 2.

Crispy Potatoes with Avocado Salsa

This is so yummy! Thanks Food & Wine for the recipe!

1 1/2 pounds fingerling potatoes

6 tablespoons olive oil, divided

1/2 teaspoons kosher salt, divided

1/2 cup chopped yellow onion

1/3 cup cold water, plus more as needed

1 medium serrano chile, stemmed, seeded (if desired), and roughly chopped

3/4 cup chopped fresh cilantro leaves and stems, divided

2 tablespoons fresh lime juice

1 small avocado, pitted

1/2 cup pickled hot jalapeño slices (such as Mezzetta) plus 1 1/2 tablespoons pickling liquid

2 ounces Cotija cheese, grated on smallest holes of a box grater (about 1/2 cup)

Preheat oven to 350°F. Toss together potatoes, 2 tablespoons oil, and 1 teaspoon salt on a rimmed baking sheet, and spread in a single layer. Bake in preheated oven until fork-tender, 30 to 40 minutes. Remove from oven.Step 2    

Increase oven temperature to 500°F. Using the bottom of a 1-cup dry measuring cup, smash potatoes to about 1/2-inch thickness. (Make sure smashed potatoes are still in a single layer.) Drizzle with 3 tablespoons oil; sprinkle with 1 teaspoon salt. Bake at 500°F until bottoms of potatoes are golden brown, 15 to 20 minutes. Flip potatoes, drizzle with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake until edges of potatoes are crispy and golden, 8 to 12 minutes.Step 3    

While potatoes bake, process onion, 1/3 cup water, serrano, 3 tablespoons cilantro, lime juice, and remaining 11/4 teaspoons salt in a blender until smooth, about 20 seconds. Add avocado, and process until smooth, about 10 seconds. If needed, pulse in additional cold water, 1 tablespoon at a time, to reach a thick but pourable consistency.Step 4    

Transfer warm potatoes to a large bowl; add pickled jalapeño slices and pickling liquid, Cotija, and 1/2 cup cilantro; toss to coat. Spoon avocado salsa into 4 small bowls; top evenly with potato mixture, and sprinkle with remaining 1 tablespoon cilantro. Serve immediately.

Serves 4.

Shrimp Tacos

These tacos are the perfect weeknight dinner! They literally take less than 30 minutes.

• 1 lb peeled with tails removed, shrimp

• 8 tortillas made with coconut flour, or 8 large romaine lettuce leaves

• 1/ 4 cup avocado oil mayonnaise

• 2 limes

• 1-2 avocados

• Handful leaves of cilantro stripped from stems

• 1 tsp of both cumin

• 1 tsp paprika

• 1/ 2 tsp of both garlic

• 1/2 tsp onion powder

• 1 tbsp extra virgin olive oil or melted coconut oil

• 2-3 cups shredded romaine

• Pepper and salt to taste

To make sauce: Add the mayonnaise, finely chopped cilantro leaves, as well as the juice of only one lime to a food processor and pulse till smooth.

Heat a non-stick pan on stove on medium-high. Add extra virgin olive oil or coconut oil to the pan. Once the oil is hot, add shrimps to the pan. Evenly sprinkle the cumin, paprika, garlic and onion powders over the shrimp. Add black pepper and salt to your taste. Toss the shrimp in the pan or use a spatula to mix and flip, evenly coating each shrimp with spices. Continue to cook for another 6-8 minutes flipping occasionally so the shrimps don’t burn.

Pile shrimps, pieces of avocado and lettuce on tortillas or romaine lettuce leaves. Drizzle with cilantro lime sauce.

Makes 8 tacos.

Portobello Tacos

Vegan taco Tuesday never tasted so good! These marinated mushroom pack the flavor! You can use lettuce leaves or taco shells – do what works for you!

Mushrooms:

1 lb portobello, sliced thin

1/2 c olive oil

4 tbsp liquid aminos

1 tbsp lime juice

2 cloves garlic, minced

1 scallion, sliced thin

2 tbsp chopped cilantro

1/2 tsp red chili flakes

1/2 tsp cumin

For Serving:

• Butter lettuce leaves or taco shells
• Roasted pumpkin seeds
• Avocado, sliced thin
• Salsa

In a bowl whisk together all the mushroom ingredients, add mushroom and marinate for 15 minutes.

Preheat oven to 425. Roast mushroom on roasting pan. Bake for 20 minutes. Toss mushrooms with marinade again.

Serve with lettuce leaves, avocado and salsa.

Serves 4.

Skillet Taco

This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.

• 1 tbsp oil
• 1 onion, sliced thin
• 3 bell peppers, diced
• 1 lb vegan or ground meat of choice
• 1 packet Taco seasoning
• 1 14oz can fire roasted tomatoes with chilies
• 1 c frozen corn
• 1 can black beans, rinsed
• Vegan shredded cheese
• 1 avocado, diced
• 3 green onions, chopped
• Black olives, sliced

Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.

Scoop into bowls and top with cheese, avocado, green onions and olives.

Serves 4 – 6.

Cucumber Avocado Salad

This salad is so good – cucumber and avocado play so well together!

• 3 tbsp olive or avocado oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper
• 1 large avocado, chopped
• 4 Persian cucumbers, sliced thin
• 1 c arugula or spinach

Combine oil, vinegar, garlic, salt and pepper in a small jar.

Place remaining ingredients in a bowl, toss with dressing and serve.

Serves 4.