Avocado Clam Salad Food

ZESTY LIME SHRIMP AND AVOCADO SALAD

Steps:

• In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
• In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
• Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

CRAB AND AVOCADO SALAD

Steps:

• Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, 3 to 5 minutes. Drain and run under cold water to stop the cooking.
• Puree the yogurt, mayonnaise, lemon juice, chives, basil and anchovies in a blender until smooth. Season with salt and pepper.
• Toss the crabmeat, half of the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, haricots verts and the remaining avocado with the remaining dressing in a large bowl.
• Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.

AVOCADO CLAM SALAD

Steps:

• Cut & peel avocado.
• Drain excess liquid off chickpeas & clams.
• Combine all ingredients. Serve chilled (or immediately, if you're too hungry.).

AVOCADO LIME SALAD

Steps:

• In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.
• Add tomatoes, avocados, scallions and garlic.
• Using rubber spatula, gently fold to combine.
• Season to taste with pepper.
• In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.
• Add lettuce and toss.
• Season to taste with pepper.
• Divide lettuce among plates.
• Top each with mound of avocado mixture.
• Top with cucumber slices.
• sprinkle with cilantro and serve.

AVOCADO CRABMEAT SALAD

Steps:

• In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.

AVOCADO SALAD

Steps:

• For the dressing, mix the crushed garlic with a pinch of salt, the lemon juice and olive oil. Set aside until ready to serve.
• Combine the salad ingredients in a bowl, season and toss with the dressing just before serving. Serve with Crisp Za'atar bread (see below) and Chermoula-marinated mackerel (see 'Goes well with').