Greek Salad and Dressing for Two

Tired of the same old green salads? No lettuce in the house? Greek salad is the answer – minus lettuce, which is not even normally found in a true Greek salad.

Start with a freshmade dressing, refrigerated while you chop up the salad ingredientes. This is one of our new favorites, for sure! And it looks beautiful as well.

You won’t find a better Greek salad anywhere…

Greek Salad and Dressing for Two

Ingredients

  • 1 large clove garlic finely minced
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

1. Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary.

(Alternatively, you may whisk the ingredients together in a bowl, process the ingredients in a mini food processor, or blend them together in a blender.) Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.

Greek Salad

  • 1 Roma tomato diced
  • ¼ red onion diced
  • ½ English seedless cucumber large dice
  • ½ red pepper diced
  • ½ cup whole black olives
  • ½ cup crumbled feta cheese

Mix all salad ingredients in a bowl. Toss with dressing and refrigerate 15 minutes.

Shrimp Stuffed Avocados

This used to be one of our favorite salads at a local restaurant. This recipe beats theirs! Yeah, there are two halves there!

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Shrimp stuffed avocado                        Author: Layla Pujol

Yield: 8-10 stuffed avocado halves

Ingredients

  • 4-5 firm ripe avocados
  • 1 lb medium sized cooked shrimp (OR 2 cans of tiny Shrimp uncut)
  • ½ medium red onion, diced finely
  • 2 radishes, diced finely
  • ½ red bell pepper, diced finely
  • 2 celery stalks, diced finely
  • 2 hard-boiled eggs, diced
  • 5 tbs. mayonnaise
  • Lime juice from 1 lime
  • Salt/pepper to taste (I like cracked peppercorns)
  • Cilantro chopped for garnish

Instructions

  1. Chop the cooked shrimp in half, if desired keep a few whole to garnish OR use whole if small)
  2. Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and aioli or mayonnaise in a bowl, mix well. Can be kept refrigerated until ready to use.
  3. Taste and salt/pepper if necessary.
  4. Cut avocados in half, remove seed and peel carefully.
  5. Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly.
  6. Use a spoon to stuff avocados with shrimp salad filling.
  7. Add any garnishes and serve immediately.