Spanish Lemon Salad Ensalada De Limn Recipes

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AVOCADO-LIME SHRIMP SALAD (ENSALADA DE CAMARONES CON AGUACATE Y LIMON)



Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon) image

This easy shrimp salad contains no lettuce. It's perfect for barbeques or as a 'change of pace' dinner side dish. Customize this recipe with your favorite salad dressing in place of the lime juice. The lime gives it a tiny tangy kick.

Provided by La AfroCubana

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

1 ¼ pounds cooked deveined shelled shrimp, tail shells removed
3 avocados - peeled, pitted and diced
1 bunch green onion tops, chopped
3 large red tomatoes, diced
1 large yellow tomato, diced
1 bell pepper (any color), chopped
½ bunch cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste

Steps:

  • Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 18.5 g, Cholesterol 143.8 mg, Fat 16.7 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 2.5 g, Sodium 161.9 mg, Sugar 5.3 g

SPANISH LEMON SALAD (ENSALADA DE LIMóN)



Spanish Lemon Salad (Ensalada De Limón) image

This pretty unusual dish comes from the Hurdes region in Extremadura, Spain. It was originally served to fieldworkers at midday to gather strength through the vitamins and proteins. If you don´t like the taste of pure lemon in your mouth, squeeze the lemons and just use the juice. Enjoy!

Provided by Nif_H

Categories     Breakfast

Time 14m

Yield 2 serving(s)

Number Of Ingredients 8

1 lemon, peeled and thinly sliced
2 oranges, peeled and thinly sliced
3 ounces chorizo sausage, thinly sliced
1 garlic clove, crushed
2 eggs
olive oil
salt
1 dash red wine (optional)

Steps:

  • Layer lemon and oranges in a bowl. Place crushed garlic and chorizo on top of fruit.
  • Fry the two eggs, leaving the yolk soft and place on top of the oranges and the chorizo.
  • Drizzle olive oil and add salt to taste.
  • Before you eat, you can cut up everything in the bowl, so that the yolk mixes with the citric juice to make up the dressing.
  • Drizzle red wine on the salad. Serve at room temperature.

Nutrition Facts : Calories 337.6, Fat 21.3, SaturatedFat 7.7, Cholesterol 223.5, Sodium 598, Carbohydrate 19.7, Fiber 4, Sugar 13.2, Protein 18.2

SPANISH ANCHOVY, FENNEL, AND PRESERVED LEMON SALAD



Spanish Anchovy, Fennel, and Preserved Lemon Salad image

Provided by Charles Clark

Categories     Salad     Citrus     Fish     Appetizer     Quick & Easy     High Fiber     Fennel     Arugula     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 7

9 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
5 ounces mche or baby arugula
1 large fennel bulb, very thinly sliced, divided
1/2 small red onion, very thinly sliced, divided
1 tablespoon minced purchased or homemade preserved lemon*
8 ounces Spanish white anchovies in vinegar or smoked trout

Steps:

  • Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
  • Combine mche, 1/2 cup fennel, 1/3 cup onion, and preserved lemon in large bowl. Toss with enough dressing to coat. Arrange on platter. Top with remaining fennel and onion, then anchovies. Drizzle with more dressing and serve.
  • *QUICK PRESERVED LEMONS: Combine 1 thinly sliced lemon, 1/2 cup lemon juice, and 4 teaspoons coarse sea salt in small skillet. Bring to boil; reduce heat and simmer, covered, until almost tender, about 10 minutes. Cool.

ANDALUSIAN RICE SALAD (ENSALADA DE ARROZ)



Andalusian Rice Salad (Ensalada De Arroz) image

From: http://www.gourmed.com "The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak"(Wikipedia)

Provided by MomLuvs6

Categories     Spanish

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 cup rice
1 teaspoon salt
8 tablespoons olive oil
3 tablespoons wine vinegar
1 large garlic clove, minced
1 small onion, minced
salt and pepper, to taste
1 (4 ounce) jar piquillo peppers, whole, drained and sliced in strips (may substitute jarred roasted red peppers)
4 sprigs parsley, finely chopped
green olives, for garnish
pitted black olives, for garnish

Steps:

  • Bring 2 cups of water to the boil. Add the rice and a pinch of salt. Cover and cook slowly for 18 -25 minutes, until rice is tender. Cool the rice.
  • Make a vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt and pepper.
  • In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.
  • Serve cooled.

Nutrition Facts : Calories 845.8, Fat 54.6, SaturatedFat 7.6, Sodium 1167.6, Carbohydrate 81.3, Fiber 2.1, Sugar 1.5, Protein 7

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