Zesty Avocado, Dragon Fruit and Shrimp Salad

Because of the abundance of dragon fruit in Ilocos and avocados are in season, I got inspired by this shrimp, avocado and dragon fruit salad recipe I found on the net. I went to the supermarket at about the same time people were going wild about that crappy end of the world rumor. Okay, were still alive and I had a great healthy salad!

The salad was the easiest thing to whip up. You might want to try something light, fresh and wholesome for a change. Just marinate cooked and peeled shrimps in a mixture of 1 tablespoon lemon juice, 1 teaspoon minced garlic and 2 tablespoons extra virgin olive oil. Arrange lettuce leaves on individual salad plates and toss in cubed (one-half each) avocado and dragon fruit. Top with the shrimps and lemon-olive oil-garlic marinade. Makes 2-4 servings. I was unable to find lime in the original recipe, so I used lemon instead.

Sweet, the mister loved it *wink*

Photographed by Blauearth © Blauearth™ All Rights Reserved

Loving this grilled watermelon salad…

I grew up loving watermelon. Every summer, we always had sugar baby watermelons my parents bought from a family friend’s farm in Darayday. We always ate them fresh. When I moved to Manila for secondary school, I was introduced to pickled watermelon. Even the not too sweet variety tasted so well with vinegar and salt.

When I stumbled upon this intriguing grilled watermelon and tomato salad recipe on treehugger, which was originally posted on the New York Times, I just had to try it myself. Heirloom tomatoes, opal basil and Maldon salt? Well, I happen to live on the other side of the planet. Let’s try tweaking the recipe, and see if Ilocos tomatoes, Pasuquin salt and dried basil leaves will blend beautifully with the smoky watermelon wedges.

Ingredients:

  • watermelon wedges (1 k)
  • 4 pcs. Ilocos tomatoes
  • 2 tablespoons olive oil
  • Pasuquin salt
  • 1/2 tablespoon fresh lemon juice
  • aged balsamic vinegar
  • dried basil leaves

Preparation:

  • Heat a grilling pan until very hot.
  • Place watermelon wedges on the pan. Heat until color changes and the wedges emit a smoky aroma. Be careful not to sear.
  • In a bowl, place tomato wedges and toss gently with 1 tablespoon of olive oil. Add a sprinkle of basil leaves. Season to taste with salt and lemon juice.
  • Arrange the watermelon wedges on salad plates. Drizzle each salad with remaining olive oil, and top each with balsamic vinegar.

Loving it! Sensual and flavorsome.  And really easy to prepare.

Photos by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED