Tag Archives: avocado

Crab and shrimp cobb salad

Crab and shrimp Cobb salad

I really like Cobb salads. They’re attractive, especially if the toppings are all lined up in rows as they should be. And the combination of all the different ingredients makes a very tasty salad. I wanted to try making a variation, not strictly a Cobb salad as it would have different ingredients, but following the same theme.

I had a crab salad a while back that got me thinking. The crab was great, but it was accompanied by indifferent vegetables. So what about doing a crab salad right, with a better selection of additional toppings? What about including shrimp as well? And what about making it into a Cobb salad?

So what to include with the crab and shrimp? Tomatoes and avocadoes were an easy call. (I used mini heirloom tomatoes, which are so neat looking.) I thought cucumber would go well. Hard-cooked eggs are a standard Cobb salad ingredient and would work. The Roquefort or blue cheese from the traditional Cobb salad did not seem to be quite right to go with the crab and shrimp. I chose instead some shredded Gruyere and Swiss cheese.

For the dressing, I chose to use the Louis vinaigrette I made for the crab Louis salad. For this salad, covered with the rows of the various toppings, I chose to serve it on the side.

Crab and shrimp Cobb salad

2–1/2 to 3 ounces lump crab meat (I used the refrigerated crab)
1/4 pound or less small cooked shrimp
butter lettuce
tomatoes (I used mini heirloom tomatoes cut in half)
1/4 avocado cut into pieces
similar amount of cucumber cut into pieces
1 hard-cooked egg chopped
shredded Gruyere and Swiss cheese

3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoons mayonnaise
1 tablespoon chili or cocktail sauce

Put the lettuce on the plate, cut up a little if necessary to make a nice bed for the remaining ingredients. Arrange the other ingredients in rows on top of the lettuce.

Whisk or shake in a small jar the oil, vinegar, mayonnaise, and cocktail sauce. Serve on the side.

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Bacon, avocado, and tomato frittata

Bacon, avocado, and tomato frittata

This is a great sandwich combo. So why not a frittata?

I usually use a Roma tomato for a frittata. It’s about the right size. I cut it into quarter-inch slices and then cut those into small cubes just right for the frittata.

Bacon, avocado, and tomato frittata

4 slices bacon, cut into 1/4-inch pieces
1/2–3/4 avocado, small pieces
1/2 cup tomato, small cubes

3 eggs
oil

Cook the bacon until crisp. Remove and drain on a paper towel. Wipe out the pan.

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the bacon, avocado, and tomato into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.

Smoked turkey breast, Havarti cheese, and avocado salad

Smoked turkey breast, Havarti cheese, and avocado salad

The idea for this combination on a salad came from this frittata, which in turn came from different deli sandwiches. To me, smoked turkey breast, Havarti cheese, and avocado just go together.

I used sliced deli smoked turkey breast and kept the slices together as I cut it into pieces, giving chunks rather than lots of thin slices. I likewise did bite-sized chunks of cheese. The salad was topped with my standard vinaigrette.

Smoked turkey breast, Havarti cheese, and avocado salad

smoked turkey breast, cut into bite-sized pieces
Havarti cheese, cut into bite-sized pieces
1/2 avocado, sliced and cut into pieces
baby lettuce

3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon herbes de provence
fresh ground pepper

Put the turkey, cheese, and avocado on the lettuce. Whisk or shake in a small jar the oil, vinegar, mustard, and spices. Spoon over the salad.

Scallop ceviche salad

Scallop ceviche salad

I like ceviche made with all different types of fish and seafood. I thought that ceviche would make a great centerpiece for a salad. As I considered what type of ceviche, I easily decided on scallops. I am a great scallop lover, so scallop ceviche sounded great.

I had never made any type of ceviche. I looked up recipes online. As far as the time to “cook” the scallops in the citrus juice, recipes varied from 20–30 minutes to 4 hours and even 8 hours to overnight. I settled on 2 hours and was very pleased with the outcome.

Most ceviche recipes include chiles. This is not surprising since the origin of ceviche is in Latin America. I wasn’t interest in going in that direction, so I omitted the chiles. But I did include the red onion. That worked well both for flavor and for adding some color. I used my mandolin to get very thin slices.

The tomatoes on the salad were the mini-heirloom tomatoes from Trader Joe’s. I love the color variety they add. Obviously other tomatoes would work as well.

This is a very easy and quick prep. Cut up the scallops and onion a few hours before and add the lime and lemon juice. Then just assemble the salad.

Scallop ceviche salad

4 sea scallops
1/4 cup lime juice
1/4 cup lemon juice
(enough of the juice to cover the scallops)
2 very thin slices of red onion, cut into pieces

spring mix lettuce
avocado
tomato

3 tablespoons olive oil
1 tablespoon lime juice
fresh ground pepper

Cut the scallops into quarters. Put in a small dish with the onions. Add lime juice and lemon juice to cover the scallops. Cover the dish and refrigerate for 2 hours.

Assemble the salad with the lettuce, avocado, and tomatoes. Whisk or shake in a small jar the oil, lime juice, and pepper. Spoon the dressing over the salad. Strain the juice from the scallops and onions and place them on the salad.

Mexican salad

Mexican salad

This is my take on a very common type of salad. Salads like this are often called taco salads, but I reserve that name for salads in a tortilla bowl, or at least with some form of tortilla along with the salad.

Use the seasoning of your choice with the ground beef. I use Penzey’s Arizona Dreaming, which is salt-free. But whatever you choose, use plenty of seasoning, as the very well-seasoned ground beef gives the character to the salad.

Mexican salad

1/4–1/3 pound ground beef
taco or other southwestern-style seasoning
oil

romaine lettuce
avocado
tomato
red and green bell pepper
black olives, sliced
red onion, sliced thin

ranch dressing
shredded sharp cheddar cheese
salsa or pico de gallo
sour cream

Cook the ground beef with a generous amount of the seasoning.
 
Start the salad with a generous amount of romaine lettuce. Add the avocado, tomato, red and green pepper, olives, and onion. Place the ground beef in the middle. Add modest amount of ranch dressing. Top with the shredded cheese. Add dollops of salsa and sour cream.

Smoked turkey breast, Havarti cheese, and avocado frittata

Smoked turkey breast, Havarti cheese, and avocado frittata

This frittata was insprired by sandwiches. Not a single sandwich–I don’t know that I’ve ever had this combination at one time. But I have had the turkey and cheese and the turkey and avocado on sanwiches and thought they went well together. So here I am including all three in the frittata.

I did something different with the Havarti cheese in this frittata. Usually when including cheese in a frittata, I use shredded or grated cheese that becomes uniformly mixed with the eggs. For this frittata, I cut the cheese into small cubes and added these to the eggs. The idea was to have little nuggets of the pure, distinctive Havarti cheese flavor throughout the frittata. I think it works well.

Smoked turkey breast, Havarti cheese, and avocado frittata

1/2 cup smoked turkey breast cut up into small pieces (I used the deli sandwich meat)
1/2 cup avocado cut into small pieces
3/4 cup Havarti cheese cut into very small, 1/4-inch cubes

3 eggs
oil

Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the smoked turkey breast, Havarti cheese, and avocado into the eggs. Because these are all ingredients that can tend to clump together, I find it helpful to add small amounts to the eggs at a time, stir, and repeat in order to have things unstuck and dispersed throughout the eggs. Also, put the avocado in last and lightly stire just once to avoid mashing up the avocado pieces. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.

Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.

Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.