How To make Spicy Jicama Salad with Tangerines and Cilant
1 sm Jicama, peeled and cut
-into 3/4-inch cubes; 1 lb 1/2 c Orange juice
1/4 ts Salt
1 Apple, red, skinned cored
-cut into 3/4-inch cubes 1/2 sm Cantalope, peeled, seeded
-cut into 3/4-inch cubes 3 Tangerines, peeled, broken
-into sections and seeded 2 tb Cilantro, fresh roughly chop
1 ts Chile, powdered dried
3 sm Romaine lettuce leaves
-for garnish Place jicama in large non-corrosive bowl, pour in orange juice and sprinkle with salt. Toss well, cover and let stand at room temperature for an hour or so. About 15 minutes before serving, add apple, cantalope, tangerines and cilantro to bowl and mix thoroughly. Toss mixture every few minutes until time to serve. Season with powdered chile and add more salt and cilantro if desired. Toss one final time. Scoop salad into serving bowl lined with romaine leaves.
How To make Spicy Jicama Salad with Tangerines and Cilant's Videos
Roasted Shrimp and Avocado Salad ~ Cool Summer Salad Recipe ~ Noreen's Kitchen
Today I am sharing a fantastic, light and easy salad that is perfect for just about any meal you can think of! This roasted shrimp and avocado salad is delicious, fresh and light. It has creaminess from the avocado, sweetness from the lime and agave vinaigrette and freshness from the crisp vegetables. I know you are going to love this fresh salad perfect for spring and summer!
I have used roasted shrimp in this salad. I shared how I roast shrimp in a previous post. This is a super easy way to cook your shrimp without losing flavor. I seasoned it simply with seafood seasoning and lemon along with some olive oil. Save the cooking liquid because you will use it to make the dressing.
I have built this salad with fresh ingredients from the local white shrimp to fresh avocados along with Persian cucumbers, red bell pepper, sweet onion and heirloom grape tomatoes. This is an excellent salad to make for lunch or dinner and is really a nice way to serve guests for a luncheon or even a potluck if you make it in quantities large enough for a crowd.
I made the dressing for this salad a little differently because I wanted to use the delicious liquid left over from the roasting of the shrimp. I started with freshly squeezed lime juice in the bottom of the salad bowl. Added chopped cilantro, agave nectar and then the cooking liquid from the shrimp which had olive oil, lemon juice and seasoning. This was the perfect combination of flavors for the salad with the citrus and the herbaceous cilantro along with the slight sweetness of the agave.
I loved this salad and even Rick said it was much more delicious than he expected. He is not a huge fan of avocado or salads in general but he really did enjoy this. I ate this over a few days and it held in the fridge well. After the third day I removed the extra shrimp and stored them in a separate container and enjoyed them in a green salad the next day. I don't recommend holding this salad for more than a couple of days and highly recommend only eating this or serving it to guests on the day it is made.
You can add or take away ingredients that you love or don't love to this salad. Fresh corn would be lovely or even sticks of jicama for a crunchy addition. You make this salad your own, my suggestion is just a starting point.
I hope you give this roasted shrimp and avocado salad a try sometime soon and I hope you love it!
Happy Eating!
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Tina's Ageless Kitchen - S1 Ep 9 - Cooking With Kids
Tina puts together the perfect recipes to cook with your kids - BBQ biscuits, a jicama-mandarin salad and a refreshing limeade-cherry slushy!
JICAMA
A Step-by-Step recipe demonstration for Jicama by Sonja Lillvik with Suzanne Caprio. Sonja is the author of her new memoir and Mayan cookbook The Painted Fish. (thepaintedfish.com) Videography by Ed Dudkowski and David Zacharin, Edited by Ed Dudkowski
Grilled Yellowtail Recipe ???? Fish Sandwich Mexican Style! How To Make An Insane Fish Sandwich!
Looking for a fish sandwich? ???? How about a Mexican fish sandwich made from a grilled yellowtail recipe? This is an easy how to make a fish sandwich recipe! It's simple and super yummy! Share this with family, friends and your fishing buddies➤
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE ????
➤ 12-inch Chef's Knife
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➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag
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➤ Porcelain Ramekin Pinch Bowls 6-ea
➤ Stainless Steel Tongs Set 12, 9 Locking
➤ Kirkland Organic Extra Virgin Olive Oil 2L
➤ Kirkland Grapeseed Oil 2L
➤ Olive Oil Dispenser Bottle 16-oz
➤La Morena Whole Jalapenos Peppers, 27 oz
➤Tajín Clásico Seasoning 14 oz (pack of 2)
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Vietnamese Vegam Pomelo Salad | Gỏi Bưởi Chay | How to Peel a Pomelo
Sweeter than grapefruits, pomelos work beautifully in salads. Especially Vietnamese vegan or vegetarian salads. Refreshing and slightly spicy, this salad complements more intense dishes such as Soy Ginger Glazed Eggplant.
Once you know how to peel a pomelo to get to the fruit they're easy to eat and to use in different salad recipes.
Vietnamese Vegan Pomelo Salad
Serves 4
1/4 pound (112g) firm or extra firm or smoked tofu, cut into 1-inch (2.5cm) matchsticks
1 ripe pomelo
1/2 cup cucumber matchsticks (or green mango, jicama, apple, or bean sprouts)
1 tablespoon plus 1 teaspoon sugar
2 tablespoons fresh lime juice
1 tablespoon plus 2 teaspoons soy sauce
1 tablespoon water
1 garlic clove, finely chopped
1 fresh Thai bird chile, seeded, and finely chopped
1/3 cup mint leaves, roughly chopped
3 tablespoons cilantro leaves, roughly chopped
2 tablespoons unsalted peanuts, roughly chopped
2 tablespoon crispy fried shallots (homemade or store-bought)
Toasted Vietnamese or Japanese Rice Crackers
Cut about 3/4 inch (2 cm) off each end of the pomelo and discard. Score the pomelo rind by cutting it vertically, about 3/4 inch (2 cm) deep, from end to end. Repeat to get five or six segments. At both of the ends of the pomelo, use a small paring knife to cut around the perimeter about 1/2 inch (1.5 cm) from the edge of the rind, roughly where the pulp and rind meet. Dig your fingers between the rind and the flesh and pull the scored rind away. Repeat until all of the rind is removed and you're left with the fruit with a white pithy membrane clinging to it.
At one of the ends where the segments come together put your thumbs into the center dimple and pry the fruit into two parts. Use your fingers to pull the individual segments apart and to peel off any white membrane that remains (a small paring knife may come in hand to scrape away some of the membrane). Over a large bowl, pull or break each segment into small bite-sized pieces and place, along with the cucumber, and tofu into a bowl.
Spoon the sugar, lime juice, soy sauce, and water into a small bowl. Stir to fully dissolve the sugar. Add and mix the garlic and chile into the dressing.
Pour the dressing over the fruit and mix well. Add the herbs, peanuts and crispy fried shallots.
Transfer to a shallow bowl or serving dish and serve immediately. To eat, break off a bite-sized piece of the rice cracker and spoon a small amount of the salad on top.
My Cookbook VEGETARIAN VIETNAM
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Yacon Harvest
Bill digs a mass of delicious sunflowers.