Spinach Avocado Prawn Salad Food

SPINACH SALAD WITH SHRIMP

Steps:

• In a large salad bowl, combine the spinach, mushrooms, avocado, oranges, shrimp and sunflower kernels. Drizzle with dressing; serve immediately.

SHRIMP, ASPARAGUS AND AVOCADO SALAD

Steps:

• Bring both a medium pot of water and a medium sauté pan of water and to a boil. Add the shrimp to the pot and the asparagus to the sauté pan and cook for 2-3 minutes. Use a skimmer or tongs to transfer the shrimp and asparagus to an ice water bath. Drain and then slice the asparagus into 1 1/2 inch pieces.
• Add the shrimp, sliced asparagus, baby spinach, avocado and green onion to a salad bowl. Add the dressing, season with salt and pepper and toss it all together.

SHRIMP AND BACON SPINACH SALAD RECIPE

Steps:

• Add red wine vinegar, white sugar, salt, garlic powder, smoked paprika, black pepper and extra virgin olive oil in a small mason jar and shake vigorously to combine.
• Next, season your clean peeled and deveined shrimp with salt, black pepper, garlic powder, ground sage, onion powder, smoked paprika, and sugar. Set aside.
• Next, grab a salad bowl and place spinach, red onion, tomato, and avocado and toss until combined. Set aside.
• Grab a cold skillet and place your bacon in the skillet and cook over medium heat, flipping halfway, until it's crisp on both sides. Remove bacon and drain on paper towel.
• Remove excess bacon grease from the skillet, leaving about 2 Tbsp in the skillet. Add shrimp to skillet and cook on medium-high heat until both sides are cooked through, about 3-4 minutes.
• Place bacon and shrimp on top of salad and serve with prepared vinaigrette.

SPINACH, AVOCADO & PRAWN SALAD

Steps:

• Finely chop the chilli, removing the seeds if you don't like too much heat. Mix in a large bowl with the garlic, lime zest and juice, soy sauce and sesame oil, then tip in the prawns and toss to coat. You can leave the prawns to marinate in the fridge for an hour or so.
• Lift the prawns out of the marinade. Toss the spinach in the marinade until coated, then tip into a serving dish. Slice the acovados and tuck pieces in amongst the spinach with the prawns.

SPINACH AVOCADO SALAD

Steps:

• Whisk all dressing ingredients together in small bowl or shake in jar with tight fitting lid.
• Pare jicama or trim radishes; cut into 1x1/4-inch strips.
• Toss avocados with lime juice in bowl.
• Place spinach, avocadoes, onion, and jicama in salad bowl.
• Whisk salad dressing again and drizzle over salad, tossing gently to coat.
• Garnish with pomegranate seeds, if desired, and serve.

APPLE AVOCADO SPINACH SALAD

Steps:

• In a large bowl, combine all salad ingredients.
• In a small jar, add all dressing ingredients and close tightly with the lid. Shake well until combined.
• Just before serving, drizzle salad with dressing and toss to coat.

SPINACH, AVOCADO & MANGO SALAD

Steps:

• Wash, pick over and dry the spinach.
• Wash, dry and tear up the radicchio.
• Wash and slice the radishes.
• Peel and slice the mango and avocado.
• (Actually it is easiest to cut the avocado in half, remove the pit, and lift out'slices' with a flattish spoon.) Mix the spinach, radicchio, sliced radishes, peeled and sliced avocado, and peeled and sliced mango.
• Whisk together, or shake in a jar, the orange juice, mustard, salt, pepper and oil.
• Toss gently into the salad.

SPINACH AVOCADO SALAD

Steps:

• Mix the spinach with 1/2 teaspoon salt, 1 1/2 tablespoon olive oil, and 1/2 tablespoon lemon juice.
• Add the onions and avocados to the dressed spinach and drizzle with the remaining olive oil, salt, and lemon juice.
• Serve immediately.

SPINACH SALAD WITH PEAR AND AVOCADO

Steps:

• Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.

SPINACH AND AVOCADO SALAD

Steps:

• Cut segments from orange; squeeze 1 tablespoon juice from membranes into a large bowl. Into juice, whisk rice vinegar and olive oil; season with salt and pepper. Add spinach, orange segments, avocado, pepitas, and mint. Toss to combine.