So while I have been cooking up a storm these past few months, I haven’t been posting the recipes — shame on me and I forgot how fun it is to share good food with everyone! Well this is one recipe I have made over and over with several variations; it has become a go-to appetizer for potlucks and an easy make-ahead meal. Since I have promised to send the recipe to a few people, what better time than to finally create a new blog post.
This Zesty Shrimp and Black Bean Salad recipe originates from Eating Well magazine. It doesn’t call for tortilla chips, but we have found this is the most fun way to eat it. Adding diced avocado is a delicious option too.
Zesty Shrimp Salad
- 1/4 cup cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced chipotle chile in adobo (see note below)
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 pound peeled and deveined cooked shrimp cut into pieces
- 1 15-ounce can black beans, rinsed
- 1 cup quartered cherry tomatoes
- 1 large poblano pepper or bell pepper, chopped
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh cilantro
- Tortilla chips for serving
Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.
Chipotle chiles in adobo are sold in cans in most grocery stores. You only ever need a small amount for a given recipe, so I like to toss the contents of the whole can (seeds and all) into the mini food processor and blend, then lay flat in a Ziploc bag in the freezer. It keeps for a long time and you can just break off a chunk when you need it.
Best. Salad. Ever. This Sushi Salad from Clean Eating Magazine is essentially a deconstructed crab and avocado roll with all the authentic sushi flavors — right down to the wasabi-soy dressing. Both my husband and I loved it. I did make one fairly significant change (we’ll call it an upgrade) — cutting the rice in half and doubling the lump crab. If you like sushi rolls, you must try making this salad (oh, and it’s quick and easy to put together).
Sushi Salad (Adapted from Clean Eating Magazine):
1 tbsp wasabi paste
2 tbsp low-sodium soy sauce
2/3 cup rice wine vinegar
1/2 tsp honey
1 cup cooked and cooled brown rice
1 English cucumber, diced into 1/4 inch chunks
4 nori sheets, quartered and cut into 1/4 inch strips
1 large carrot, peeled and thinly sliced
1 lb lump crab meat
1 ripe avocado, peeled and diced
4 cups baby spinach
In a small bowl, whisk together the wasabi, soy sauce, vinegar, and honey. Set aside. In a large bowl, combine the rice, cucumber, nori, and carrot. Drizzle in dressing and stir to combine. Gently fold in crab. Divide spinach into 4 bowls and top with crab mixture and avocado. Serves 4.
- jar lunch: deconstructed sushi (kristaandjess.wordpress.com)
I love shopping at Central Market. It’s a good idea to go on an empty stomach, as they are always sampling a ton of delicious food. I was picking up some fresh basil when I saw a woman putting together skewers of tomato, basil, and mozzarella. After enjoying my little treat, I decided we definitely had to have Caprese Pops as our salad with dinner.
This dish (I’m not sure you can even call it a recipe) was easy enough to assign to my seven and four-year old daughters — and they loved making them. I set out grape tomatoes, basil leaves, cubes of mozzarella, olive oil, balsamic vinegar, a grinder of sea salt (I like Maldon), and pepper. They did the rest. It seemed the tomatoes were magically removed from their skewers after reaching the dinner table, but I was happy that they at least tried them.
- Nummmm, Caprese Flat Omelet (thewiseacres.wordpress.com)
- A Delicious Pantry Upgrade (myreciperesolution.wordpress.com)
Caesar Salad with Garlic and Herb Croutons
I love a good steakhouse-style caesar salad. And buttery homemade croutons just seal the deal. My wonderful sister-in-law gave me Allison Fishman’s cookbook, “You Can Trust a Skinny Cook” for Christmas, and I have since been drooling over her Caesar Salad with Garlic and Herb Croutons recipe and contemplating whether I’m willing to try cooking with anchovies. I finally decided that anchovy paste was a do-able starting point. It took me several shopping trips to actually find anchovy paste, so now I was really ready to try out this recipe. It was worth the wait — absolutely amazing caesar dressing with all the fresh garlic and parmesan, and equally amazing garlicky croutons.