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Avocado Mango and Shrimp Salad

Shaved Vegetable Salad by Chef Thomas Francque of M/Y Passion winner in the MYBA Chef Competition, St. Maarten 2009; 3rd in the Charter Yacht show in Antigua in 2010, 2011 and 2012.
Shaved Vegetable Salad by Chef Thomas Francque of M/Y Passion winner in the MYBA Chef Competition, St. Maarten 2009; 3rd in the Charter Yacht show in Antigua in 2010, 2011 and 2012.

AVOCADO MANGO AND SHRIMP SALAD
Prep time: 15 minutes. Chilling time: up to one hour. Serves: 6
2 tbs grape seed or vegetable oil
¼ cup fresh lime juice
1 tbs sugar
2 large firm-ripe mangoes (about 1 lb each)
2 medium firm-ripe avocados (1/2lb each)
2/3 cup thinly sliced green onion
2/3 cup finely chopped cilantro
1 tbs minced fresh hot red or green chili (or 1/2tsp. dried red chili flakes)
1lb (51/60 per lb) shrimp, cooked and peeled

In a large bowl, whisk together oil, lime juice, and sugar until sugar dissolves. Dice mangoes and avocados into 3/4in cubes; add to bowl. Add green onion, cilantro, chili, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.

FESTIVE CHICKEN SALAD
Prep time: 15 minutes. Chilling time: At least one hour. Serves: 6
1 (8oz) pkg cream  cheese, softened
1 cup mayonnaise
2 tsp curry powder
½ tsp salt
6 cups chopped cooked chicken
1 (8oz) can crushed pineapple
2/3 cup orange-flavored sweetened dried cranberries
1 cup chopped roasted, salted almonds
Garnishes: fresh herbs, blackberries, raspberries, sliced peaches

In a large bowl, mix together cream cheese mayonnaise, curry powder and salt; stir in chicken, pineapple, and cranberries, until just blended.

Note: To make a special presentation; spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad and garnish with fresh berries.

SHAVED VEGETABLE SALAD
Prep time: 15 minutes. Cooking time: 90. Chilling time: At least one hour. Serves: 4
1 carrot
1 radish
4 pieces medium asparagus
Handful of Arugula
4 chives
½ English cucumber
½ fennel bulb
1 medium red beet
½ cup rice wine vinegar
1-1/2 cups vegetable oil
Salt and pepper

Using a mandolin, shave vegetables paper thin. Store in ice water.

Put beet in small pan and add a little water, cover tightly with tinfoil. Roast beet in oven for 90 minutes or until tender.  Cool and peel beet and puree with stick blender with rice wine vinegar vegetable oil.  Season with salt and pepper

Using back of a ladle make a round pool of beet vinaigrette.  Toss vegetables and arugula in some vinaigrette and arrange on the plate. Garnish with chive.

WILD RICE SALAD
Prep time: 15 minutes. Cooking time: 50 minutes. Chilling time: up to one hour. Serves: 8
1 cup long grain rice
1 cup wild rice
4 cups chicken broth
4 stalks celery, sliced
8 green onions, sliced
2 cups thawed frozen peas
1/2 cup pine nuts
3/4 cup dried cranberries
1/4 cup olive oil
2 tbs red wine vinegar
1 tsp sugar
2 tbs dark sesame oil

In a medium sized saucepan put the chicken broth. Add rice and wild rice, bring to a boil, reduce heat to low, cover. Let cook for 40 minutes. Remove from heat. Cool completely. Heat a small skillet on medium high heat. Add the pine nuts. Cook, stirring frequently, until lightly toasted. Remove pine nuts from pan and let cool. Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.

In a large bowl gently mix together the cooled cooked rice, chopped celery, green onions, peas, dried cranberries, pine nuts, and dressing.

Chill completely before serving. Serves 8-10

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss Jan’s latest book: DINING ON DECK

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