Shrimp Salad with Avocado Mango Tomato Salsa and a Curry Dressing

Ingredients: (serves 2)

For the shrimps:
- 200 gram large shrimps, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp curry powder
- pepper and salt

For the salad:
- mixed greens (bv. rucola, spinach, lettuce with red beet julienne)
- cucumber (sliced in 'spaghetti's')

For the salsa:
- 1 ripe mango, chopped in cubes
- 1 ripe avocado, chopped in cubes
- 2 small tomatoes
- 3 green onions, chopped
- juice of one lime

For the dressing:
- 2 tbsp mayonaise (or yogonaise)
- 5 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp curry powder
- juice from one lime
- pepper and salt

Method:

First marinate the shrimps:
Put shrimps in a bowl and add the olive oil, pepper, salt and curry powder. Mix well, all shrimps should be covered. Set aside.

Make the dressing:
Mix all ingredients in a small bowl and set aside.

The salsa:
Put avocado and mango cubes in a bowl. Slice tomato in parts and remove seeds. Slice tomato in pieces and add to mango and avocado. Now add the chopped onions and lime juice and mix well but be careful: don't mash the avocado and mango! We want cubes! It's a salsa, not a pureed sauce.

The salad:
Dress a large (deep) plate with mixed green salad and make a 'basket' with the cucumber spaghetti's. Fill 'basket' with the salsa.

Heat a skillet over medium-high heat. Add marinated shrimps and cook 4-5 minutes or until shrimp is done and glazed, turning once.

Add to salad.

Serve with the curry dressing.

Enjoy!

Pumpkin Onion Puree

This morning, I found 1/2 small pumpkin in my fridge but I wasn't in the mood for soup or beloved roasted pumpkin slices. Half a small pumpkin isn't exactly enough to make a big bowl of soup too, so I've made some pumpkin puree for the very first time.

It went out like this:

And it tastes like this:

Pretty good joh!

Pumpkin Onion Puree

Ingredients

- 1 onion, roughly chopped
- 1/2 small pumpkin (about 350 gr), chopped in small pieces
- 1 tbsp olive oil
- thyme
- salt and pepper

Method

Heat 1 tbsp olive oil in a pan, add chopped onion and fry till glazed.
Add the chopped pumpkin, salt, pepper and thyme (as many as you prefer), add some water and fry for about 15-20 minutes until pumpkin is soft. Stir every 3-5 minutes and add more water if needed.

Mix with a (hand-held) blender. Decorate with chopped (fresh or dried) chives.

Enjoy!

Not a special, easy peasy lunch today, but a good, healthy and delicious one.

A multigrain triangle sandwich with roast beef, sliced tomato, slice avocado and some strong grain mustard. At the side some leftover pumpkin puree.

Avocado Salad with Asparagus & Pomegranate

Have you ever tried pomegranate fruit in a salad?
I did! And I can assure you: it's great! It makes salads so light and refreshing.
Combined with avocado and you have a perfect match!

Avocado Salad with Asparagus & Pomegranate (serves one)

Ingredients

For the salad:

- 1/2 avocado, sliced
- 1 small red onion, into wedges, roasted (400°F/200°C - 30/40 minutes)
- 4-5 green asparagus, roasted (400°F/200°C - 30/40 minutes)
- pomegranate seeds (50-60 grams)
- green salad mixture

For the vinaigrette:

- 1 tbsp of lemon olive oil (or olive oil + lemon juice)
- 2 tbsp of balsamic vinaigrette
- 1 tsp of grain mustard

Method

First make the vinaigrette by mixing the ingredients together in a small bowl. Set aside.

Make the salad by putting together the sliced avocado, roasted red onion, asparagus and green salad mixture on a deep plate.

Drizzle the vinaigrette on top en add the pomegranate seeds.

Mmm...

(About my recipe page: I'm trying to add some pictures for each recipe, but for some reason, Blogger doesn't accept it. I'm trying to solve the problem but I can't find the solution. Keep working on that!)

Pumpkin Avocado Salad

If the proverb quote would be: "A pumpkin a day keeps the doctor away", I would be SUPER-DUPER healthy. I-would-eat-it-EVERY-DAY.

I actually crave for some pumpkin if I had a day without eating it.
Summer and spring, the 'pumpkinless' seasons, will be quite hard for me...

Pumpkin Avocado Salad (serves one)

Ingredients

For the salad:

- 1/2 avocado, sliced
- 1/4 pumpkin, roasted in the oven (200°C/400°F - +30-40 minutes)
- green salad mixture
- some leftover veggies: white mushrooms, green asparagus, beans, sugar snaps, ...
- 1 small red onion, sliced and roasted with the pumpkin

For the vinaigrette:

- 1 tbsp of lemon olive oil (or olive oil + lemon juice)
- 2 tbsp of balsamic vinaigrette
- 1 tsp of grain mustard
- 1 green (spring) onion, chopped

Toppings:

- 1 tbsp cranberries
- 1 tbsp pumpkin seeds

Method

Make the salad by mixing together the avocado, roasted red onion, roasted pumpkin, green salad mixture and leftover veggies you like.

Now make the vinaigrette by mixing together ingredients in a small bowl.

Drizzle over the salad and add the toppings.

Done!

Asparagus, Quinoa Flakes and Guacamole

Ah, finally monday, workweek is over. Well, for me anyway.
I worked past hole week, from monday till sunday. I'm tired. I'm exhausted.
But now I can recover. Now I'm home for a few days. I only have to work on wednesday and thursday this week. Heaven!

Lots of time to try new recipes, starting with breakfast.
A few days ago, I bought a bag of quinoa flakes. I was looking for another oatmeal breakfast, something different but not that much. I first saw a bag of millet, but the quinoa flakes attracts me more.

This morning, I made a 'Quinoa Flakes "Oat"meal', but instead of using dairy free (!) milk, I only made it with water. After cooking the flakes, I added some shredded apple and raisins. In the spoon: Pure Apple-Pear Syrup. (Only made with 100% fruit, no added sugars or other stuff).

It was good, but not 'wow'. I missed the creamy aspect of milk. But I really liked the syrup in it. I just needed a little spoon for lots of sweetness! Like that! Will use that in my oatmeal too!

Lunch was divine. For the first time in my life, I made some green asparagus.
I actually didn't know how to prepare them. I searched the internet for delicious recipes. Too many recipes!
I slighlty steamed mine. I ate it with baked curried prawns and at the end, I added the short steamed asparagus into the pan to roast them a little bit.

So easy, but so good!

Snack: Fruit Porn!

Mango, kiwi and banana. Usual toppings: sesame seeds and raisins.

Diner will be homemade guacamole: mashed avocado, yellow pepper, spring onion, tomato and lots of herbs!

I'll eat this with a slice of dark whole wheat bread (Kronenbrot). Maybe some soup too.

I love my eats today :)!

Have a nice evening. Enjoy your dinner!