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Avocado and steak salad

Avocado and steak salad

2-3 lb boneless steak

1 tablespoon garlic

1 teaspoon ginger

1 teaspoon paprika

1 cube

salt & pepper

4 tablespoon butter

3 avocados, diced

1 red onion, diced

1 small bell pepper, diced

1 big tomato, diced

 

Heat grill to medium high or 400 degrees.

Season a room temperature steak with garlic, ginger, paprika, cube, salt and pepper on both sides.

Add the butter to a hot skillet, and  sear the meat. 

Place steak on grill and cook for 4-6 minutes per side.

Remove from grill, let sit for 2-3 minutes. Slice steak.

Plate the avocados, onion, bell pepper, tomato and steak

1/2 cup parmesan 

1 tablespoons mustard

1 tablespoon mayonaise

1/4 cup olive oil

1 tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

Blend the dressing ingredients together. 

Drizzle with the dressing

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Shrimp and Fries Salad

Shrimp and Fries Salad

dressing:

3 tablespoons olive oil

2 tablespoons mayonaise

1 tablespoon vinegar

2 teaspoons garlic minced

1 teaspoon salt

1 pound shrimp, peeled and deveined (tails on or off)

1 tablespoon avocado oil

1 teaspoon paprika

1 teaspoon garlic

Kosher salt and freshly ground black pepper, to taste

4 russet potatoes or sweet potatoes (2 pounds)

2 pcs lettuces

1 red onion

10 cherry tomatoes

Preheat the broiler on your oven. Arrange the baking rack about 5 inches away from the top heating element.

Square shrimp in a large mixing bowl, and dry pat with paper towels. Add oil and toss until the shrimp are evenly coated. Season generously with salt and pepper, garlic and paprika

Broil for 2 minutes, or until the shrimp are bright reddish-pink and opaque. Remove from the oven and transfer to a serving dish.

 

Peel the 4 potatoes and cut lengthwise into 1/4-inch-thick sticks or slabs. Toss in a large bowl and add enough cold water to cover. Drain the potatoes and then pat them as dry as possible.

 

Heat oil in a deep-fryer gold wide saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel.

 

 

Blend the dressing ingredients together.

Mix the salad, tomato, onion, cherry tomato, the fries

    

Drizzle with the dressing

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Avocado Salmon Salad

Avocado Salmon Salad

Dressing:

3 tablespoons olive oil

2 tablespoons mayonaise

1 tablespoon vinegar 

1 tablespoon fresh chopped parsley

2 teaspoons garlic minced

1 teaspoon salt

1 pound (500 g) skinless salmon fillets (Paprika, garlic and salt)

Salad:

4 cups Romaine 

2 cucumber diced

2 tomatoes diced

1 red onion sliced

1 avocado sliced

1/3 cup corn

Coat the salmon with the Paprika, garlic and salt

Warm a large nonstick skillet with oil over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.

Prepare all of the salad ingredients and mix in a large salad bow

Slice salmon and arrange over salad. 

Blend the dressing ingredients together. 

Drizzle with the dressing

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Togolese Spaghetti Salad

 

Togolese Spaghetti Salad

Ingredients

Salad

  • 1 package 16 ounces thin spaghetti, halved
  • 2 to matoes
  • 1 beet
  • 1 medium Bell pepper
  • 1 small onion
  • 4 carrot
  • 10 eggs

Dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoon dijon mustard
  • 1 tablespoon vinegar
  • 1/2 cup olive oil
  • 1 tablespoon parsley chopped
  • Salt & pepper to taste

Instructions

  1. Place the beet and the eggs in a saucepan covered with salted water to taste. After 13 mins remove the eggs. Boil until tender the beet usually, 30-45 minutes (depending on the size of the beets).
  2. Dice the tomato , bell pepper, cooked eggs and beets. Slice the carrot and onion.
  3. Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain. Let it cool down.
  4. Boil the carrot for 2 mins.
  5. Mix the dressing ingredients
  6. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool.
  7. Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives.
  8. Combine remaining ingredients; pour over salad and toss to coat. gently stir together. Cover and refrigerate for at least 2 hours; serve!
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How to make Tuna potato salad?

Tuna potato salad

 

How to make Tuna potato salad?

Course Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People

Ingredients

  • 6 Potatoes peeled and cubed
  • 2 Natural tuna 5 oz
  • 1/2 Onion
  • 1/2 cup Mayonnaise
  • 2 tablespoon Olive oil
  • 1/4 Cube optional
  • Fresh parsley
  • Salt To taste
  • Pepper To taste

Instructions

  1. Cut the potatoes into cubes.
  2. Boil 2 litters of water and add some salt. Add the potatoes and cook until the potatoes are cooked. 
  3. Drain and set aside.
  4. In a bowl, mix tuna , onion, mayonnaise, olive oil, cube, vinegar, parsley and garlic. Add salt and pepper
  5. Pour the tuna over the potatoes

 

6 to 8 potatoes peeled and cubed
2 tin of natural tuna drained and crumbled
1/2 onion
1/2 cup mayonnaise
2 tablespoon olive oil
1/4 cube (optional)
1 teaspoon vinegar
1/2 teaspoon garlic
fresh parsley
Salt pepper
Instructions
Cut the potatoes into cubes.

Boil 2 litters of water and add some salt. Add the potatoes and cook until the potatoes are cooked. Drain and set aside.


In a bowl, mix tuna , onion, mayonnaise, olive oil, cube, vinegar, parsley and garlic. Add salt and pepper


Pour the tuna overover the potatoes

Enjoy!

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Mango Avocado Shrimp Salad

Mango Avocado Shrimp Salad

For the shrimp:

  • 1 pound of extra large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped cilantro leaves
  • the juice of 1/2 lemon
  • salt and pepper to taste

For the mango avocado salsa:

  • 1 cup diced mango
  • 1 cup diced avocado
  • the juice of 1/2 lemon
  • 1 tablespoon cilantro
  • 1 tablespoon olive oil
  • 1/4 cup minced onion
  • salt to taste

For the shrimp: Heat the oil in a large pan over high heat.
Season the shrimp generously with salt and pepper to taste.
Add the shrimp , the garlic, and cook for 3-4 minutes, stirring occasionally until shrimp are pink and opaque.


Stir in the lime juice and cilantro and serve with mango avocado salsa.
For the salsa: Combine all of the ingredients in a bowl and serve with the shrimp.

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The Perfect Layered Salad

PERFECT LAYERED SALAD

6 Cups Spring Mix Lettuce


2 (15 ounce) cans corn, drained


2 cups thinly sliced purple cabbage


3 cups green beans, boiled


2 (10 Ounce )Container Grape Tomatoes, Cut in Half

2 medium carrots, grated


6 Hard Boiled Eggs Sliced


8 Ounces Bacon Cooked and Crumbled

DRESSING
1 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons fresh dill
1 tablespoon fresh parsley

In a large glass bowl, layer all the salad ingredients, in the order listed, one at a time in rows.
Spread the dressing over the top layer of salad, sealing the edges. Sprinkle the top with bacon. Cover and refrigerate for 6-8 hours.