Mango Shrimp Avocado Revisited - and Better!

Way better the second time around. I kept it simpler, skipping the tomato and cucumber and changed up the spice mix a little. Seriously delicious.

2 serving Cooked Tail-off Shrimp
1 medium Avocado
1 average size Mangos
2 serving Mango Chile Vinegar
1 tbsp Thai Holy Basil
1 cube Chopped Cilantro
1 tbsp Jalapeno Pepper, raw
2 serving Arugala
1 tbsp Onions, Green, Raw
1 serving Chives

Nutrition Facts
Serving Size: 1 servings
Amount per Serving
Calories 239
Calories from Fat 73.3
Total Fat 8.14g
Total Carbohydrate 28.62g
Dietary Fiber 7.43g
Sugars 16.01g
Protein 18.92g

Seattle-style Vegetarians

It's a gorgeous sunny day in Seattle that feels like May and not February. Amol and I were going for our usual Friday run basking in the unusually awesome weather, when I told him about this blog and my whole vegetarian thing. And he says to me "you're totally one of those Seattle vegetarians aren't you?" Guessing what he might mean, I say "You mean, do I eat fish?" He says "Yeah, every vegetarian I know in Seattle still eats fish. It's weird." I was like, yeah, "I'm a Seattle Vegetarian."

This totally cracked me up. I guess that's just what it is when you live in a Seafood town. I told him that since I am also Scandinavian, I get a double pass.

My Big Fat Greek Wedding

Greek Salad! So simple and so yummy. Only a little chopping required.


Greek Salad for two
Half a cucumber
1-2 roma tomatos
2-3 oz feta
1/4-1/2 an onion
E.V. olive oil
red wine vinegar
salt, pepper, and oregano.

I don't tend to measure any of this, just chop up the veggies, top with feta, sprinkle the salt, pepper and oregano on top, then drizzle oil and vinegar, and toss. If you like them add kalamatas. Charlie doesn't like them that much, so we usually don't.

We ate this salad with the Moosewood Cookbook's Fish a la Greque and Greek Potatoes.


Both are made in the oven. The potatoes are a basic roast potato dish with a ton of lemon juice and oregano added. The fish is a white fish topped with tomato, onion and feta cheese. Delicious. I also added some dill and served this with some tzatziki because i can't resist it. Let me know if you want the recipe.

Salmon Hash

 This may actually be my last dish of Winter 2010 featuring leftover roasted root vegetables. The only roots left in my fridge are sunchokes, which I will be making a lovely bisque out of.

Salmon Hash
Serves 2

1 can salmon
1 cup roasted root vegetables
2 eggs
1 cup spinach (optional)

This is pretty straight forward. Heat up the salmon and already cooked roots in a saute pan, stir in spinach, salt and pepper. Top with a fried egg. YUM.

 

Mango Shrimp Avocado Salad

This is a completely awesome combination. I wanted to make it a bit heartier since I am in one dish meal mode this year, so I also included tomato, cucumber and arugala. We really enjoyed this, but Charlie said he would skip the cucumber next time. I used arugala because I had it, but you could use other lettuce or just stick with the core ingredients of mango, shrimp and avocado.

Mango Shrimp Avocado Salad
Serves 2
 
1 mango
22 precooked shrimp with tails off
1 avocado
1 roma tomato
half cucumber
2 cups arugala
2 green onions

Dressing
1 sprig thai basil (optional, but very good)
juice of half a lime
0.5 tablespoon mango chili vinegar from Trader Joe's (see pic)
sprinkle of smoked paprika
salt and pepper

Note - in lieu of the mango chili vinegar, try seasoned rice vinegar and a bit of chili pepper

Fish?

Since I am still eating seafood, I wondered if people would appreciate some fish posts up here. Let me know... Thanks!