Shrimp, Mango & Avocado Salad

by Susan on May 27, 2016

When it’s hot or I’m in a rush, I love to use precooked shrimp to throw a quick meal together. This easy meal makes the perfect lunch or light dinner, and is loaded with summer flavors.

Creamy avocado pairs so well with slightly tart mango, and the dressing is a great combination of tangy and sweet flavors. You can use either green or red onion to finish off the dish, and instead of red pepper flakes could use a little minced fresh chile if you prefer.

As written this quickie is gluten, grain, dairy and refined sugar-free.

Shrimp, Mango & Avocado Salad

Juice of 2 limes
2 tbs. olive oil
1 tbs. raw honey
2 large peeled mangoes
2 medium peeled avocados
1/2 cup minced green onion or 1/4 cup minced red onion
large handful minced cilantro
1/2 tsp. dried red chile flakes
1 lb. peeled and cooked shrimp
sea salt, to taste

Combine lime juice, oil and honey in a large bowl, using a whisk to blend.

Dice avocado and mango and place in bowl. Add onion, cilantro, chile flakes and shrimp. Toss gently so as not to squish the avocado.

Season to taste with salt. For best flavor, allow to chill for at least one hour in the refrigerator.


Vegan Strawberry Ice Cream

by Susan on May 26, 2016

This ice cream has a secret, and it’s not just that it’s dairy-free. It’s completely naturally sweetened, from the berries themselves and dates.

When my husband saw me plopping dates into the blender, he was totally skeptical. He’s not a fan of them, either in texture or flavor. It’s amazing, though, how they can transform certain healthy treats and you’d never even know they’re an ingredient.

The key is to use a high-powered blender and be sure to puree the dates well. You don’t want any bits left in the ice cream. You can always soak the dates for a few hours before blending to soften them up a bit.

I also think using a combination of dairy-free milks yields the creamiest texture. I opted for canned coconut milk and almond milk, but you could keep it nut-free by using hemp instead of almond.

I can’t wait to make this again in a couple of weeks with locally picked berries!

Vegan Strawberry Ice Cream

2 cups fresh strawberries
1 (13.5 oz) can full-fat coconut milk
1/2 cup (about 8) pitted Medjool dates
1/2 cup unsweetened almond or hemp milk
1 tsp. lemon juice
1 tbs.vanilla extract
1 tsp. xanthan gum (optional, but will help with texture)

Combine all ingredients in a high-powered blender and process until smooth, scraping down the sides if necessary.

Chill mixture thoroughly for at least an hour in the refrigerator, then add to ice cream machine and follow manufacturer’s instructions to prepare.

For best results, freeze for at least 1-2 hours until firm. If eating any leftover ice cream, allow it to thaw on the countertop slightly before scooping.


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