Now that summer is upon us, I’m always looking for new and healthy salads to add to my recipe list. This salad is quick and easy and can be served or lunch or dinner. It also saves well for the next day.
As you know, I cook with organic ingredients and when it comes to seafood I cook with sustainable wild caught fish and shellfish. If I have to buy farm raised, I make sure that it is responsibly farmed from WholeFoods Market or other grocery that meets the requirements of “responsibly farmed”.
This salad is perfect for a hot summer day with a tall glass of iced tea or sparkling water. Enjoy! Let me know what you think.
Shrimp Avocado Taco Salad
- 2 T olive oil
- 1 lb shrimp
- 1/2 t salt and 1/2 t pepper
- 1 t cumin
- 1 t oregano
- 1/4 t garlic powder
- Romaine Lettuce
- Cherry tomatoes
- Avocado (not too ripe)
- Cilantro, fresh
Combine the oil, salt, pepper, cumin, oregano, and garlic powder in a shallow bowl. Mix well. Peel the shrimp and add to the oil and spices. Let marinate for at least 30 minutes in the refrigerator. Meanwhile, cut up the lettuce to your liking, slice the cherry tomatoes in half, and cube the avocado. Arrange in a large salad bowl. Cook the shrimp until pink, about 2-3 minutes depending on the size. Arrange the shrimp over the lettuce. Sprinkle with fresh cilantro and lime juice.
There is a huge difference between gluten and gluten-free cookies (in my opinion), so don’t be fooled into thinking when you take that first bite that the two will be synonymous. There are key differences in appearance, texture, and flavor of gluten free cookies.
Appearance – When I bake gluten-free cookies they tend to come out thicker and round instead of spreading out like a gluten flour cookie. They also don’t brown as evenly like a gluten cookie does.
Texture – Gluten free cookies tend to be much more dense than a gluten cookie.
Flavor – This depends on the type of flour you use. I use King Arthur gluten-free flour which is a rice based flour. There is also Bob’s Red Mill gluten-free flour which is bean based. Almond flour is also an option for baking
If gluten is not for you for whatever reason, give gluten free cookies a try. It’s a great alternative. I have included a cookie recipe for you today. This recipe comes from King Arthur Flour.
OATMEAL CHOCOLATE CHIP COOKIES
- 1/2 cup (8 tablespoons) unsalted butter, at room temperature
- 1/2 cup light or dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons vanilla
- 1 cup King Arthur Gluten-Free Flour
- 1/2 cup gluten-free old-fashioned oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
- Beat together the butter and sugars until smooth.
- Add the egg and vanilla, beating to combine.
- Whisk together the flour, oats, baking powder, baking soda, xanthan gum, and salt, and add to the butter mixture in the bowl.
- Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
- Stir in the chocolate chips.
- Scoop the dough by the teaspoonful onto the prepared baking sheets; a teaspoon cookie scoop works well here. Leave about 1 1/2″ between cookies.
- Bake the cookies for 13 to 14 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
- Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.
- Yield: about 56 small (2″) cookies.
Note: You can always make larger sized cookies. That’s what I do!