Tag: citrus vinaigrette

Mexican Chopped Salad with a Citrus Vinaigrette

Mexican Chopped Salad with a Citrus Vinaigrette

by Pam on November 14, 2013

I saw this recipe on Better Recipes[1] and couldn’t wait to make it. I loved the flavor of the vinaigrette and the crunch of all the veggies in the salad. It was refreshing, healthy, and super delicious. We all enjoyed it and gobbled it right up. I had the leftovers the following day, and aside from the soggy lettuce, it was still crunchy, flavorful, and delicious. This is a terrific salad that would pair nicely with most Mexican main dishes.

Combine the cumin, coriander, cayenne, orange juice, orange zest, lime juice, lime zest, olive oil, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined. Set aside.

Chop the tomatoes, green onions, avocado, bell pepper, and romaine lettuce. Drain and rinse the black beans and thaw the frozen corn and edamame. Place the chopped romaine lettuce in the bottom of a dish. Arrange the remaining salad ingredients on top of the lettuce in rows. Toss with vinaigrette, to taste, when ready to serve. Sprinkle the top with cheese and cilantro. Serve and enjoy.



Print[2]

Save[3]



Mexican Chopped Salad with a Citrus Vinaigrette




Yield: 4+

Total Time: 15 min.



Ingredients:

Vinaigrette:

1/2 tsp cumin
1/2 tsp coriander
Dash cayenne pepper
1 clove of garlic, minced
2 tbsp fresh orange juice
1/4 tsp orange zest
2 tbsp fresh lime juice
1/4 tsp finely grated lime zest
1/2 tbsp agave syrup or honey
2 1/2 tbsp olive oil
Sea Salt and Freshly cracked Pepper, to taste

Salad:

1 cup grape tomatoes, halved
2 green onions, chopped
1/2 can black beans, rinsed and drained
1 avocado, diced
1 small orange bell pepper, diced
1 cup pre-cooked edamame
1 cup corn, frozen (thawed)
1 cup of romaine lettuce, chopped finely

Garnishes:

Cotija cheese, crumbled
3 tbsp fresh cilantro, chopped

Directions:

Combine the cumin, coriander, cayenne, orange juice, orange zest, lime juice, lime zest, olive oil, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined. Set aside.

Chop the tomatoes, green onions, avocado, bell pepper, and romaine lettuce. Drain and rinse the black beans and thaw the frozen corn and edamame. Place the chopped romaine lettuce in the bottom of a dish. Arrange the remaining salad ingredients on top of the lettuce in rows. Toss with vinaigrette, to taste, when ready to serve. Sprinkle the top with cheese and cilantro. Serve and enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Better Recipes

References

  1. ^ Better Recipes (www.betterrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Grilled Shrimp Avocado Fennel and Orange Salad

Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaigrette.

Spring is here, although today you would never know it with this crazy cold weather we are having in New York, but my allergies are kicking in to high gear and confirming that Spring is hear indeed. Just a few more weeks before the warmer weather approaches and I already started switching up my meals from those cozy comfort dishes to lighter salads.

This recipe is for my friend Raquel who texts me photos of her fancy dishes she eats when she dines out, then asks me how to make it. I told her I would try to recreate it for her, but wasn’t too excited about the idea of fennel. Because she raved about it so much, I bought all the ingredients anyway and to my surprise, the fennel didn’t bother me at all! I think the trick is that I shaved it real thin with my mandoline[1], and I loved the way it paired with the citrus and the grilled shrimp.

I felt like I was eating dinner at a fancy-shmancy restaurant, and kept thinking what a great dish this would be for Mother’s Day. My daughter Madison (yes, my three year old) enjoyed the salad too believe it or not! Here she is on Easter, she’s getting so big…

She liked everything except the avocado and baby greens, but ate all the shrimp, oranges and fennel, go figure! I packed the rest for lunch and leftovers tasted just as good as yesterday.

This salad is light and delicious, less than 300 calories, and perfect for Weight Watchers, Clean Eating, Paleo, Gluten-Free, Egg-Free, Dairy-Free, Low-Sodium and I’m sure others dietary restrictions I’m not familiar with. I am starting to label all the Clean Eating and Paleo recipes from my site for those of you who asked for this, you can see them in the column on the right. I have a lot to go through so it will take a while to get through them all.

Grilled Shrimp with Fennel, Avocado, and Orange Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1/4 • Old Points: 6 • Weight Watcher Points+: 7 pt
Calories: 283.5 • Fat: 12 g • Carb: 19 g • Fiber: 6 g • Protein: 26 g • Sugar: 8 g
Sodium: 196 mg (without salt) • Cholest: 172.3mg

Ingredients:

  • 2 navel oranges, peeled and sliced
  • 1 lb jumbo shrimp, peeled and deveined (weight after peeled)
  • 4 cups fresh arugula or baby greens
  • 1 cup (1⁄2 small bulb) fresh fennel, thinly sliced or shaved w/ mandoline[2]
  • 1 medium-size ripe Hass avocado, sliced thin

For the vinaigrette:

  • 1 large navel orange, peeled and squeezed
  • 3 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 3 tbsp minced shallots
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Directions:

For the vinaigrette:

Combine the orange juice from one of the oranges, lemon juice, olive oil, shallots, kosher salt and pepper in a container with a tight-fitting lid and shake it vigorously to combine.

Reserve 1⁄2 cup of the vinaigrette for dressing the salad and
pour the remaining vinaigrette into a medium nonreactive bowl. Put the
shrimp in the bowl, season with salt and pepper and toss; let it sit for
about 30 minutes.  

Prepare your outdoor grill, or heat a grill pan over medium-high heat. Grill the shrimp until just cooked through and opaque, about 1 1/2 minutes per side. Transfer to a plate.

Divide the baby greens on four plates, top with sliced fennel, oranges, avocados and shrimp. Season with salt and pepper to taste and drizzle with the remaining vinaigrette, about 2 tbsp per salad.

References

  1. ^ mandoline (www.amazon.com)
  2. ^ mandoline (mandoline)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close