Spanish Lemon Salad Ensalada De Limón Recipes

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

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.

SPANISH LEMON SALAD (ENSALADA DE LIMóN)

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.

ANDALUSIAN RICE SALAD (ENSALADA DE ARROZ)

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.

SPANISH SALAD

Steps:

• Mix salad ingredients together.
• Whisk dressing ingredients together and pour over salad.

SPANISH CITRUS SALAD

Steps:

• Cut orange sections in half crosswise.
• In a large bowl, combine oranges, kidney beans, celery, onion, parsley and pimiento.
• Blend remaining ingredients together; pour over mixture in bowl.
• Chill several hours, stirring several times.
• Serve in romaine-lined bowl.

ENSALADA MIXTA (SPECIAL MIXED SALAD)

Steps:

• Slice lettuce chiffonade style and arrange on a serving platter.
• Slice tomatoes in wedges, the onion jullienne, the cucumber in quartered slices, and the avocado in thin slices and arrange over lettuce.
• Break up tuna with a fork, and place in the center of the salad.
• Drain corn, and arrange around tuna.
• Garnish with olives.
• Serve with oil, vinegar, salt and pepper on the side, so that each person dresses their own salad.
• Other optional ingredients include pickled beets, pineapple slices, and grated carrots.

SPANISH ANCHOVY, FENNEL, AND PRESERVED LEMON SALAD

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.