Spanish Lemon Salad Ensalada De Limn Recipes
AVOCADO-LIME SHRIMP SALAD (ENSALADA DE CAMARONES CON AGUACATE Y LIMON)
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
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)
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
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
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
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)
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
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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