Thursday, September 29, 2005
Shrimp Avocado Salad
Dieting or mostly thinking that I should really go on a diet, has been a constant since I was a teenager. I cannot say that I've tried all the diets I know of (I do not count those I tried and could not go past the second or third day), but I've tried Weight Watchers and Atkins with some success. I managed to follow Somersize for a couple of months, the Schwarzbein Principle and the South Beach sound like too much work. On the positive side, all diets have some dishes that are so good that you keep making them even after you ditched the diet.
For Weight Watchers it was the applesauce and fat-free cottage cheese sprinkled with cinnamon. I still love it and make it often. Basically you add 1/4 cup of unsweetened applesauce (if you make your own using sweet apples, you can still call it unsweetened even if it tastes sweet), 1/3 cup fat-free cottage cheese, mix the whole think, sprinkle with cinnamon et voilá! A tasty low-cal desert.
Today's salad is one that I concotted when I did my stint into Atkins. True you loose weight fast on that diet, but I'm a carb girl and living without bread, and muffins, and bagels, was not fun. I tried the low-carb flours which are basically a mixture of soy flour and some gluten but it was not the same thing. So another diet went by the wayside and, as expected, when I went back to my old stapples I put back all the weight I had lost, plus some. Well, that's life I guess!
But this salad is delicious, great to take to work and I make it time and again. It is very satisfying. With a piece of fruit you have a good and healthy lunch.
For this salad I usually purchase one of those packaged 250 gr. rings of shrimp. They are very flavourful, you only need to shell the tails, and they are usually cheap. I get several boxes when they are on sale, for about $2.99 or $3.99 per package. Considering that our cafeteria charges $5.75 for a platter with about the same portion of food, this is a good price indeed.
Shrimp Avocado Salad
1 shrimp ring (about 250 gr. / 10 oz.)
6 brazil nuts, cut up
1 tablespoon vinaigrette (recipe follows)
Peel and dice the avocado, put the shrimp on top and the cut up brazil nuts. The nuts give this salad a crunch that I do very much love. Add the vinaigrette, mix lightly and cover. I add the vinaigrette right in the morning when I make the salad. There is no green to wilt and the flavours have time to meld.
1/3 cup roasted garlic olive oil
1/2 cup cold-pressed extra-virgin olive oil
1/4 cup white wine vinegar
2 teaspoons mixed dried herbs or 2 tablespoons finelly chopped fresh herbs
Mix all the ingredients in a jar. Give it a shake before using.
I usually use dry oregano and thyme or fresh lemon thyme and basil. These are my favourite herb combinations.