Okay, so maybe “Summer Heat” is a bit of a misnomer here in Napa right now, but maybe you’ll want to take a Paleo dish to a potluck in Fresno in the next few weeks…
Dave has sent us another fantastic looking recipe:
Shrimp stuffed Avocado Salad
There are 15 grams of fiber in 1-medium Avocado…Who needs whole grain anything?
Build one of these for a cool and crisp change of pace salad.
A base of spring greens
6-Lg Avocado halves
Painted with Lime juice and sprinkled with Sea Salt and Black Pepper.
Filling:
There is always extra so I just pile it in the middle of the plate after filling the Avocados.
Blend in a bowl…
1/2 cup ground nuts from my nut jar. Raw Coconut/Pecan/Walnut/Almond /Macadamia nut meats.
20 med cooked shrimp(31-40) size ran through the food processor or minced fine.
A sprinkle of sea salt
1-Tbs. of yogurt
A sprinkle of Red Chili flakes for kick.
Mix it up and fill the Avocado’s like a deviled egg!
Topping:
more extra here too-
Do the food processor thing to:
3-Little Persian cucumbers whole or one big regular one (with the seeds taken out) but do not peel it.
1/4 cup Lime juice
1/4 cup of Raw Pumpkin Seeds
a touch of Salt and
3 Tbs. Minced Candied Ginger (yep)..or some plain…but not as much. Raw ginger is good but (coarse) and it overpowers this way to easy..so I went for the candied. It went over well with my tribe.
Blend it good….it will become a soupy Relish.
Put a dent in the filling and spoon on the Cucumber Relish topping.
Sprinkle some diced Scallions over it all and Serve it up!
As always…..Experiment with food and flavor.
Eat Well
Dave
Candied Ginger- One of the only sweet things (besides me) and Raw Honey in my house.
I eat it with 99% Pure Chocolate.
-Ryan
