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.
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.
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.
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
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.
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
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.