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Spicy Carrot, Cucumber and Fresh Avocado Salad

Spicy Carrot, Cucumber and Fresh Avocado Salad

Ingredients
  • 4½ oz. sourdough bread, cubed
  • Olive oil, as needed
  • Salt, as needed
  • 2 lbs. baby carrots, peeled, halved lengthwise
  • Cucumber Salad (recipe follows)
  • 3 fresh California avocados, peeled, seeded, diced
  • ½ oz. cilantro leaves
  • ¼ cup extra virgin olive oil
  • 1 t. sea salt
  • Toasted black sesame seeds, for garnish
  • Cucumber Salad
  • 2 lbs. Japanese or pickling cucumbers, thinly sliced
  • 5 oz. shallots, thinly sliced
  • ¼ oz. Thai chili, thinly sliced
  • 2 oz. ginger, finely julienned
  • 3 cups rice wine vinegar
  • 2 cups sugar
  • 2 T. salt
Instructions:

1. Preheat oven to 350ºF. Toss sourdough bread cubes with 1 T. olive oil; sprinkle with salt. Spread on baking sheet; bake for 10-12 minutes until crisp and light-brown. Cool.
2. Bring a large pot of water to a boil. Blanch carrots for 4-5 minutes until crisp-tender. Drain carrots; place in a bowl of ice water.
3. Drain cucumber salad, reserving some liquid. Drain carrots; mix with cucumber salad in a large bowl with some cucumber salad liquid. Add diced avocado, sourdough croutons, cilantro leaves, sea salt, and extra virgin olive oil. Mix gently. Add more salt or olive oil as needed, to taste.
4. Divide salad among six bowls (2½ cups per bowl). Drizzle each with a little more olive oil; sprinkle with sesame seeds.
For cucumber salad
In a large bowl, combine cucumber, shallot, chili, ginger, vinegar, sugar and salt. Mix well to dissolve sugar. Transfer to smaller container. Cover; refrigerate at least 2 hours or overnight.

Yield

6 servings

Reprinted with permission from the American Culinary Federation. Credit: Gregory Gourdet, Chef, Departure Restaurant and Lounge, Portland, Oregon. The National Culinary Review, October 2015

SESAME SHRIMP CHOP SALAD

SESAME SHRIMP CHOP SALAD

Shrimp are more than an alternative protein choice; they’re extremely underrated when it comes to the health benefits they offer. Though we consider most seafood to be a good source of omega-3 fatty acids, shrimp are especially high in them; a quarter pound serving of shrimp yields more than 350 mg of omega-3s. Shrimp are also one of the best whole-food sources of astaxanthin, a powerful anti-inflammatory and antioxidant. As for the cholesterol content (220 mg in that same quarter pound), dietary cholesterol isn’t the real culprit of high cholesterol levels in the blood.

As for the sesame seeds, most people think of them as a sort of throwaway condiment; a topping for buns and bagels that you could take or leave. But sesame seeds actually contain moderate amounts of calcium, magnesium, iron, zinc, B1, selenium (important for fertility in both men and women), and fiber.

Ingredients
  • 1 cup medium shrimp, cooked, tails removed
  • ½ cup roasted cashews, chopped
  • ½ cup shredded carrot
  • ½ cup cucumber, diced small
  • 1 small head nappa cabbage, julienned
  • 1 bunch watercress
  • ½ cup canned Mandarin oranges
  • ½ cup canned water chestnuts
  • ½ bunch cilantro sprigs
  • 1 cup celery, diced
  • 1 bunch scallions, chopped
  • ¾ cup Asian sesame ginger dressing
  • 1 tbsp toasted sesame seeds
Directions:

1) Place all the ingredients except the cashews and the sesame seeds in a large mixing bowl and toss.

2) Place in a large serving bowl or platter. Sprinkle with cashews and sesame seeds and serve.

Published with permission from www.chefirvine.com

Find more healthy recipes like this, check out Chef Robert Irvine’s new book FIT FUEL on his website www.chefirvine.com

Chopped Farm Salad

Chopped Farm Salad

Ingredients
  • (6 portions)

  • 3 heads – Romaine Lettuce, Chopped

  • .5 head – Radicchio Lettuce, Chopped

  • .5 cup – Blanched Asparagus, Bias Cut

  • .5 cup – Quartered Artichokes

  • .5 cup – Blanched Green Beans, 1 inch cut

  • .5 cup – Green Peas

  • .5 cup – Cucumber, Diced.5 cup – Grape Tomatoes, Cut in half

  • .5 cup – Hearts of Palm, Sliced

  • .5 cup – Chic Peas

  • Salt and Pepper to taste

  • .5 cup – Low Fat Zesty Italian Dressing

Instructions:

Put all ingredients into a large mixing bowl and toss with the dressing. Season with pepper and arrange in a large salad bowl and serve family style.

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