|make your stomach happy||.||
one-dish summer salad meals
by Yee-Fan Sun | 1 2 3 4
continued from page 2
avocado and spinach salad
1/2 lb. medium-large shrimp,
serves 4-5 as a side dish, 2 as a filling meal
1 Wash the baby spinach leaves and dry well. (A salad spinner is the easiest way to do this; alternatively, you can drain in a colander, cover the colander with a clean dishtowel and shake the colander to help rid the leaves of excess water. Keep the towel snug to the colander to avoid tossing your spinach all over the kitchen floor.) Slide the dried leaves into a big mixing bowl.
2 Slice the corn kernels from the cob (just stand the cob tip-end up then run your knife close to where the kernels are attached). Cut the red onion into very thin slices. Halve the bell pepper lengthwise, then cut away the stem, seeds and white ribs. Slice the remainder into 1" long, thin slices. Slide the prepped veggies into the bowl with the spinach.
3 Halve the avocado lengthwise by cutting all around the pit. Twist the two halves and one side should come loose from the pit. Halve again, then pull off the peel (it should come off easily if the avocado is ripe.) Cut up the avocado into chunks. Add to the mixing bowl.
4 Add dressing to taste, and toss to coat all the ingredients. To serve, divide up into bowls and top with the cooked shrimp.
brown sugar- lime
Mix up all the ingredients in a bowl or a jar with a tightly-fitted cap. Shake or whisk to combine, then taste, adjusting seasonings as necessary.