For Taco Tuesday Night with the girls we tried out the Quinoa Salad with Shrimp recipe But I ended up tweaking it a lot to make it into a mexican dish.
The quinoa salad ended up having black beans, avacodo, onion, cilantro, and tomatoes along with the quinoa. we topped the Salad with the dressing shown below.
Creamy Avocado Lime and Cilantro Dressing
By Catie Baumer Schwalb makes about one cup. 1/2 avocado 3 tablespoons fresh lime juice, from one large lime, or a few smaller 1/4 cup, packed, fresh cilantro (include stems too if they are young and fresh) 1/2-3/4 cup olive oil salt, to taste In a blender, combine avocado, lime juice and cilantro. Blend until smooth. Through the hole in the blender lid, slowly pour in the olive oil, with the blender on low. Start with a half cup, and taste for balance. If it seems too tart, add a little more gradually, tasting as you go. Season with salt, to taste. Serve immediately, or chill briefly. |
For the main course we had Steak Kabobs with zucchini and squash (fresh from Mary's Garden) onions and peppers. Add the Salad drizzled with the creamy Avocado dressing and Corn Cob on the side!
It was fantastic I think I could eat it every night!!! I would defiantly make the dressing part of my own personal food pyramid;)
Please take note:
<-Good Food
<-Wine
<-Music
<-Gentle Summer Breeze.
Sadly you cannot see the happy beautiful faces of good friends, or hear the sweet pathetic whine of Mary's dog Taj begging for steak. But take me at my word, it was a good night!
I would really recommend this recipe idea for an outside BBQ! And speaking of BBQ's there is no better girl friendly way to grill than on a traeger!
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