Avocado Shrimp Salad ~ Salada de Abacate com Camarão

Recipe by Natashaskitchen.com, Photo by Priscillakittycat

The rainy season is about to begin.  It’s supposed to rain very hard for the entire week.  Rain is good for the grass, trees and flowers.  The rain is also a welcome visitor for the small garden I keep in the back yard.  While we wait for the rain, let me share this recipe with you.  The recipe comes from Natashaskitchen.com.

Ingredients for Cajun Shrimp

1 lb medium shrimp, peeled and deveined
1 tsp Cajun spice
1 cloves garlic, pressed or grated
Pinch of salt
2 tbsp unsalted butter

Ingredients for Salad

1 medium romaine lettuce (5 to 6 cups, chopped)
1/2 lb (3 medium) Roma tomatoes, sliced
1/2 English cucumber (or 3 small) sliced
1 cup corn kernels (from freshly cooked corn)
1/2 medium red onion, thinly sliced

Ingredients for Cilantro-Lemon Dressing

Juice of 1 large lemon
1/2 small bunch of cilantro (1/2 cup finely chopped) or parsley
3 tbsp extra virgin olive oil
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper

Instructions:

1-Pat dry shrimp with paper towels and place in a medium bowl.  Add 1 tsp Cajun spice, 2 pressed garlic cloves, and a pinch of salt.  Stir to combine.

2-Place a large non-stick pan over medium-high heat.  Add 2 tbsp butter and once it is melted and hot, add the shrimp in a single layer.  Saute 2 minutes per side or just until cooked through.  Transfer to a plate and set aside.

3-Chop, rinse and spin dry 1 medium head of romaine lettuce.  You should end up with about six cups of lettuce.  Transfer it to a large mixing bowl.  Now add 3 sliced tomatoes, thinly sliced red onion, sliced cucumbers, 2 sliced avocados and 1 cup of cooked corn.

4-To make the dressing, start with 3 tbsp of fresh lemon juice.  Now finely chop about 1/2 cup of cilantro and stir that in.  Add 3 tbsp of extra virgin olive oil.  Season with 1 tsp salt.


A época da chuva está chegando.  Esperamos muita chuva para todo o final de semana.  A chuva faz bem para a grama, as flores e as árvores.  Tambem é bem vinda para a pequena horta que tenho no quintal.  Enquanto esperamos a chuva, me deixa compartilhar esta receita. A receita original vem do site: natashaskitchen.com

Ingredientes para o camarão

Meio kilo de camarão descascado
1 colher (chá) de tempero cajun
1 dente de alho amassado ou ralado
Uma pitada de sal
2 colheres (sopa) de manteiga sem sal

Ingredientes para a salada

1 alface romana picada
250 gr de tomate, cortado em rodelas
1/2 pepino inglês, cortado em rodelas
1 copo de milho fresco, cozido
1/2 cebola roxa, em fatias finas

Ingredientes para o molho de cilanto e limão

Suco de um limão grande
1/2 punhado de coentro picado
3 colheres (sopa) de azeite de oliva extra virgem
1 colher (chá) de sal marinho

Instruções:

1-Seque o camarão com papel toalha e coloque numa tigela.  Adicione 1 colher (chá), 2 dentes de alho amassado e uma pitada de sal.  Misture.

2-Coloque uma frigideira no fogo médio-alto.  Adicione 2 colheres (sopa) manteiga e quando estiver derretida e quente, coloque o camarão na frigideira.  Passar durante dois minutos em cada lado.  Transfira para um prato.

3-Pique o alface e seque.  Transfira para uma tigela grande.  Adicione os três tomates fatiados, a cebola, os pepinos, 2 abacates fatiados e 1 copo de milho cozido.

4-Para fazer o molho, misture 3 colheres (sopa) de suco de limão com o coentro picado, três colheres de azeite e uma colher (chá) de sal.

Southwestern Salad with Avocado-Lime Dressing ~ Salada com Molho de Abacate e Limão

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When you love what you do, whether it’s a hobby or a job, it seems very easy.  That’s how I feel about cooking.  I rarely look at a recipe and say, “that looks difficult”.  Instead I think, “this will be a very delicious dish”.  Somehow, though, the best recipes, those that I receive the most compliments for, seem to be the easiest.  I made this salad as a first course where the main dish was a fish and shrimp stew (moqueca de peixe e camarão).  The light and lemony avocado dressing paved the way for the stew.  The nice thing about this recipe is that the main ingredients consist of items we normally have in our pantry and fridge.

PS-I’m still writing to you from inside the closet.  We haven’t purchased a new router.

  • 2 cups chopped romaine lettuce
  • 1 ½ cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained
  • 1 cup grape tomatoes, chopped
  • ½ cup fresh or frozen corn kernels
  • ¼ cup chopped green onions
  • ¼ cup chopped cilantro
  • 1 ripe avocado
  • ¾ cup prepared (not chunky) salsa
  • ½ cup low-fat sour cream
  • 3 Tbs. lime juice
  • 4 drops Tabasco sauce, optional
  • ⅓ cup crushed corn tortilla chips (about 20 chips), optional

1. Combine lettuce, beans, tomatoes, and corn in clear glass bowl. Sprinkle green onions and cilantro on top.

2. Mash avocado in separate bowl, and whisk in salsa, sour cream, and lime juice. Season with hot sauce (if using), and salt and pepper, if desired. Pour dressing over salad, toss well, and top with crushed corn chips (if using).

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As melhores receitas são as mais fáceis.  Esta salada é bem simples.  Ela pode servir de prato principal ou pode acompanhar uns espetos de camarão ou até uma moqueca de peixe.

  • 2 copos de alface picada
  • 1 ½ copos de feijão enlatado
  • 1 copo de tomates picados
  • ½ copo de milho congelado
  • ¼ copo de cebolinha picada
  • ¼ copo de coentro picado
  • 1 abacate
  • ¾ copo de salsa (salsa mexicana enlatada)
  • ½ copo sour cream (creme)
  • 3 colheres de chá de suco de limão
  • 4 gotas Tabasco (molho de pimenta), opcional
  • ⅓ copo chips de tortilla (uns 20 chips) quebrado, opcional

1. Coloque o alface, o feijão, os tomates e o milho numa tigela de vidro grande.  Jogue a cebolinha e o cilantro por cima.

2. Amasse o abacate numa tigela separada, adicione a salsa, o creme e o suco de limão.  Tempere com pimenta e sal.  Jogue o molho por cima dos outro ingredientes, misture bem e enfeite com os chips de tortilla.