Receta Shrimp Avocado Salad; lemon trees and veal
Salad season has officially started.
I have basil in my herb garden (from plants, the seeds aren’t up).
I have lettuce in my potager (from plants, the snails ate the seedlings)
I have a bit of spinach that survived the slugs.
We work with what we have.
Shrimp Avocado Salad
Total time: 30 minutes
Ingredients:
- 10oz (300gr) shrimp, cleaned
- 2 tbs oyster sauce
- 1 ripe avocado, sliced
- 1/2 cup cherry tomatoes, cut in half
- 1 green garlic, including green, chopped
- 6oz (180gr) salad greens, I used red oak leaf and spinach
- handful fresh basil leaves
- Vinaigrette:
- 2 tbs Teriyaki Sauce ( home-made Teriyaki Sauce)
- 2 tbs sherry vinegar
- 2 tbs salad olive oil
Instructions:
Prepare greens, rinse, spin dry if needed.
Combine shrimp and oyster sauce. Quickly cook in grill pan on barbecue or in skillet, just until done.
Whisk ingredients together for vinaigrette – it won’t emulsify, just whisk well.:
To finish:
Toss greens, herbs, tomatoes with vinaigrette and arrange on two plates.
Top with shrimp, avocado and serve.
I know you are all wildly curious about my Meyer lemon tree.
Here it is. It’s growing in leaps and bounds….. Microscopic leaps and bounds.
I’m not sure what my expectations were when I asked my SIL for seeds. Strangely, I didn’t Google lemon trees before planting it.
I did no research.
I planted the seed (many seeds actually, only 1 germinated) and carefully tended it for the last 10 months.
A French friend told me last week that her family had lemon trees…. And that one does not grow them from seed.
If you want lemons, the trees are grown through grafting.
I finally Googled lemon trees.
This is what I learned:
Yes, one can plant seeds and successfully grow a lemon tree.
The first site said: it may blossom in four or five years and it may, eventually, even produce fruit.
The second site was more positive, It said I may have fruit in five or six years.
In the meantime, I’ll have a pretty plant…. And dreams of truly home-made lemonade.
Speaking of growing things….
The field across from us is dotted with calves.
If you look closely you can see the little dots that are the calves, mixed in with the cows and bulls. Yes, they keep them all together here. I counted 12 calves the other day, but there seem to be more every time I look. They’ll stay with the herd for a few months before being sold off.
Veal chops anyone?
’m submitting this dish to the Four Seasons Food Challenge hosted by Eat Your Veg this month (alternate months hosted by Delicieux ) The theme this month is ‘Celebrating Spring’.
And also to Javelin Warrior’s Made with Love Mondays, a collection of ‘made from scratch’ recipes
Last update on May 26, 2014