Month: June 2017

This is mine and hubbys favorite salad, I make it weekly. Right now during the summer its a refreshing meal.

 

Ingredients

16 oz cooked shrimp

1 large avocado

6 small sweet orange peppers

1 medium red onion

1 large lime

1 bunch cilantro

1 large mango

1/2 jalapeno

Small butter lettuce

Pink salt

 

To prepare

Roughly chop shrimp and add to a large salad bowl. Peel and dice mango, onion, avocado and peppers add to shrimp. Chop butter lettuce and cilantro. Mince jalapeno. Add to shrimp. Juice lime and add to salad. Salt and combine.

You can eat as salsa or as salad both are great.

I’m far from being Japanese but I do like their cuisine. This dish is Japanese inspired made by a Ukrainian.  It tastes great comes together beautifully and is on a lighter side.

 

8 oz raw sushi grade salmon

1 cup cooked sushi rice

1/2 avocado chopped

2-3 baby carrots grated

1 tbs dry seaweed flakes soaked in water

2 small sweet peppers julined

3 tbs chopped cilantro

1/2 english cucumber diced

Seaseme seeds

DRESSING FOR SALMON

2 tbs mayonnaise

1/2 tsp saracha

1tsp lime juice

DRESSING

2 tsp miso

2 tsp seasame oil

1/2 tsp sugar

Lime zest

3tbs water

 

To prepare

Dice up salmon add to bowl and mix in saracha, lime juice and mayo. Refergirate.

In a small bowl combine ingredients for dressing mix and set aside.

In a simple white bowls split ingredients between two bowls. Add rice on bottom. On side add cucumbers, pepper, carrot, seaweed, avocado, cilantro and salmon. Dress with dressing. You can add some green oinions on top. Sprinkle with seasame seeds