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.

Spicy Shrimp Salad

This is a quick and tasty salad! I used langoustines since that’s what I had on hand, shrimp works great too!

1 tbsp+ Olive oil

1 lb cleaned, peeled and cooked shrimp or langoustines

Salt and peoper

1 c breadcrumbs

1 tsp old bay seasoning

1/2 c mayo

2 tbsp milk

1 tbsp hot sauce

20 oz lettuce greens

Capers to garnish

Combine mayo, milk and hot sauce and set aside.

Heat olive oil over medium low heat, add breadcrumbs and old bay. Cook, stirring until nicely toasted.

Toss lettuce with 1/3 – 1/2 the dressing in a bowl and divide amount 4 plates. Top with breadcrumbs, shrimp and capers. Serve with extra sauce.

Serves 4.

Vegan Taco Bowl

This is what happens when I feel super lazy – pantry taco bowl dinner! Just open a few cans toast a tortilla and voila dinner!

  • 1 can pinto beans, rinsed
  • 1 can black beans, rinsed
  • 1 4oz can green chilies
  • 1 can fire roasted tomatoes
  • Vegan cheese
  • 1 avocado, diced
  • Sliced black olives
  • Vegan ranch dressing
  • Salsa
  • 1 head romaine chopped
  • 4 flour tortillas
  • Preheat oven to 350. Spray an oven proof bowl and place tortilla inside creating a bowl, spray with a little olive oil and bake 5 – 8 min – keep an eye on it, they go from yum to burnt quick!
  • In a medium pan, dump beans, chilies and tomatoes with juice and cook over medium heat for 20 min until thickened, stirring occasionally.
  • Place romaine in the bottom, drizzle with ranch and salad, top with beans, avocado, cheese, more salsa and olives.
  • Serves 4.
  • Salad Pizza

    This is perfect for a light lunch or dinner.

    • Pizza dough

    • 3 tbsp olive oil

    • 3 cloves garlic, minced

    • 1 head of Bibb lettuce, torn

    • 4 oz Gorgonzola

    • 4 oz mozzarella, sliced

    • 1/4 c pickled onions

    • 3 tbsp chives, chopped

    • 2 tbsp. I fear

    • 1/4 c olive oil

    • 4 oz thinly sliced prosciutto

    Heat oven to 475.

    Roll out dough. Combine 3 tbsp olive oils and garlic, spread over dough. Top with sliced mozzarella. Bake for 10 – 12 minutes on a pizza stone until the crust is crispy and cheese is bubbling.

    Combine oil and vinegar in a small jar, season with salt and pepper. In a bowl toss lettuce, chives, Gorgonzola and onions with a little dressing until lightly coated.

    Remove pizza from oven, let cook a minute or two then top with salad and prosciutto.

    Serves 4.

    Seared Tuna Bowl

    This is a sushi roll in a bowl!

    • 1 lb sushi grade tuna
    • 3 tbsp soy sauce
    • 2 tbsp mirin
    • 2 tbsp lemon juice
    • 1 tbsp pickled ginger, minced
    • Salt
    • 1 1/2 Toasted sesame oil
    • 1/2 tsp wasabi paste
    • 1/2 c Mayo
    • 1 tbsp sriracha
    • Brown rice, cooked
    • 2 avocados, sliced thin
    • Toasted sesame seeds
    • 3 scallions, sliced thin
    • 1 c microgreens
    • Radishes, sliced thin
    • Cucumber, sliced thin

    Combine soy sauce, mirin, lemon juice, ginger, sesame oil and wasabi in a jar and shake to combine.

    Whisk together mayo and sriracha.

    Salt and pepper tuna. Cook over medium high heat in a cast iron skillet for 30 seconds on each side. Slice.

    Divide remaining ingredients between 4 bowls. Drizzle with dressing and a dollop of sriracha mayo.

    Serves 4.

    Corn Cakes with Proscuitto

    2 cup corn, frozen is fine

    1 c four

    2 eggs

    1/4 c cilantro, chopped

    1 tsp cumin

    2 tsp baking powder


    4 oz baby spinach

    1/4 c sun dried tomatoes in oil

    12 slices proscuitto

    Place corn in a food processor with eggs, flour, cilantro, cumin, baking powder and salt. Pulse to combine.

    Heat a griddle over medium heat and cook 1/4 c pancakes 3 min on each side.

    Toss spinach, tomatoes and a little oil in a bowl. Place on top pancakes and drape with proscuitto.

    Serves 4.

    Ceviche de Camaron Salad

    My variation on a recipe from Nopalito.  I’m totally obsessed with taco bowls (maybe that is why I’ve put on a couple 😛. You can serve this a traditional ceviche with chips, but I love it as a salad meal!

    1 lb fresh raw shrimp, peeled and finely chopped
    1 c lime juice
    1 red onion, minced
    1 1/4 tsp slat
    1/2 c carrot, minced
    1/2 c cucumber, diced
    2 jalapenos, minced
    1/4 c cilantro choped
    3 green onions, sliced thin
    1 avocado, sliced thin
    4 taco bowls
    1 head romaine chooped

    In a large bowl combine shrimp, onion and lime juice. Let sit 10 minutes. Then stir in carrots, cucumber, chilies, cilantro and green onion.

    In a taco shell bowl, layer with romaine, Avocado and then ceviche.

    Serves 4.

    Chicken Shawarma Salad

    This recipe is from F&W.  Easy, tasty and healthy = winning combination. I made a few minor changes to up the spice. 

    1/3 c olive oil
    6 tbsp lemon juice
    5 garlic cloves, minced
    1 tsp salt
    1 tbsp sweet paprika
    2 tsp ground cumin
    1 tsp ground coriander
    1 tap ground cinnamon
    1/2 tsp crushed red pepper
    1/2 tsp ground turmeric
    1/2 tsblack pepper
    1 lb chicken thighs
    2 medium red onions, cut into 8 wedges
    1 c crème fraîche
    1 tbsp finely grated lemon zest
    2 tbsp plus 1 tsp fresh lemon juice
    2 tbsp olive oil
    4 c romaine lettuce, thinly shredded
    1/2 c cilantro leaves
    6 scallions, thinly sliced
    2 finely chopped jalapeño
    Pita bread and green olives, for serving

    In a large bowl, whisk the olive oil with the lemon juice, garlic, salt and spices. Add the chicken and onions and turn to coat in the marinade. Cover and refrigerate overnight.

    Preheat the oven to 450°. Line a large rimmed baking sheet with foil and arrange the chicken on it skin side up. Add the onions. Scrape any remaining marinade in the bowl over the chicken. Roast for about 40 minutes, until the chicken and onions are browned and the chicken is cooked through. Transfer the chicken to a cutting board and coarsely shred with a knife and fork.

    Meanwhile, make the salad In a small bowl, whisk the crème fraîche with the lemon zest and 1 tsp of the lemon juice; season with salt. In a medium bowl, whisk the remaining 
2 tbsp of lemon juice with the olive oil; season with salt and pepper. Add the lettuce, cilantro, scallions and jalapeño and toss to coat.

    On a large platter, arrange the salad with the chicken, onions, pita bread 
and olives. Serve with the lemon crème fraîche alongside.

    Serves 6.

    Turkey Curry Salad


    This is a flavorful and healthy dish, perfect to get you back on track after the Thanksgiving holiday. If you don’t have turkey, chicken can always be substituted. This is great between bread slices or a top some greens. Best of all, it makes enough for lunch for a large crowd or for a quick weekday lunch.

    1 tsp olive oil
    1/2 chopped onion
    1 tbsp curry powder
    1 lb cooked, boneless, skinless chicken or turkey breasts, cut into 1/2-inch cubes
    1/4 tsp salt
    Black pepper
    1/4 c Greek yogurt
    1/4 tsp ground cinnamon
    3/4 c dried cranberries
    1 large sweet apple, finely chopped
    1/4 c silvered almonds
    1/4 c chopped cilantro
    1/4 c scallions, chopped

    In a small skillet heat the oil over medium low heat, add onions and curry and cook until the onions are softened, about 10 minutes. Set aside to cool.

    Combine all ingredients in a large bowl. Chill for at least an hour before serving.

    Serve with lettuce of bread.

    Serves 6 – 8.

    Salad with Buttermilk Dressing

    What’s better than crispy pancetta and blue cheese on a salad dressed with buttermilk dressing? Add a few croutons and I say nothing!

    1 head of butter lettuce
    4 oz pancetta, cubed and cooked crisp
    4 oz blue cheese, crumbled
    3 slices day old bread, cubed
    2 TBSP olive oil
    Garlic powder
    Salt and pepper
    1/2 c buttermilk
    2 TBSP chives
    2 TBSP lemon juice
    zest of one lemon

    Preheat oven to 400.

    Toss cubed bread with olive oil and garlic powder. Toast for 10 minutes until crispy.

    Combine buttermilk, lemon zest, chives, lemon juice, salt and pepper in a jar and shake to combine. Toss a couple TBSP with torn lettuce. 

    Divide lettuce between plates, top with crispy pancetta, cheese and croutons.

    Serves 2 – 4.