Monthly Archives: September 2018


3 tbsp. olive oil
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper
4 ⁄ oz. butterhead lettuce, leaves torn
⁄ cup chopped and toasted walnuts
1 avocado, halved, pitted, peeled, and thinly sliced
⁄ small red onion, thinly sliced
1 (14-oz.) can hearts of palm, drained and thinly sliced on the bias
In a large bowl, whisk together the oil, lemon juice, salt, and pepper. Add in remaining ingredients and toss lightly to combine. Serve with grilled chicken or fish, if you like.


Grilled Watermelon, Avocado, and
Shrimp Salad

Large Bowl
Grilled Watermelon, Avocado, and Shrimp Salad
Grill everything in this fresh summer salad, then toss with lemon juice and cucumber for the ultimate
summer fix.
1 lb. peeled and deveined shrimp
3 lb. watermelon, cut into 2-inch wedges
3 spring onions, trimmed, green parts thinly sliced, white parts left whole
2 avocados, peeled, pitted, and cut into ⁄ -inch wedges
5 tbsp. olive oil
Kosher salt and freshly ground black pepper
2 lemons, zested and juiced
⁄ cup basil leaves
⁄ cup mint leaves
1 English cucumber, cut into ⁄ -inch pieces
Light a grill; thread shrimp onto skewers. Brush shrimp, watermelon, white parts of spring onions,
and avocados with 3 tablespoons oil; grill, turning once, until charred, about 4 minutes for shrimp, 7-
8 minutes for watermelon, and 2-3 minutes for scallions and avocados. Season with salt and pepper
and transfer to a platter.
Remove watermelon rind and cut into 1-inch pieces; place in a large bowl. Remove shrimp from
skewers and add to bowl with watermelon; cut spring onions into 1-inch pieces and add to bowl. Add
spring onion greens, avocados, remaining oil, salt, pepper, lemon zest and juice, basil, mint, and
cucumber and toss carefully to combine; transfer to a serving platter.

Shrimp, Avocado, and Crispy Potato SmorrebrodM FOR 4

4 oz. cooked tiny shrimp (heaping ⁄ cup)
1 tbsp. fresh lemon juice
4 pieces Danish-style rye bread
Mayonnaise, for serving
For the potatoes, avocado, and frisée salad:
1 small baking potato, peeled and cut into ¼-inch cubes
3 tbsp. canola oil, for frying
½ of a firm-ripe avocado
1 tbsp. fresh lemon juice
2 tbsp. plus 1½ tsp. vegetable oil
1 tbsp. plus ½ tsp. apple cider vinegar
1 pinch sugar
1 pinch freshly ground black pepper
⁄ cup frisée, torn into small pieces
2 tbsp. loosely packed dill sprigs
In a medium bowl, combine the shrimp with the lemon juice; toss to coat, then refrigerate until ready
to serve.
In a small pot, add the potatoes and a few generous pinches of salt; add enough water to cover, then
bring to a boil (this will cook the potatoes slightly). Drain and rinse with cold running water (potatoes
will still be a bit crunchy). Pat dry, then spread the potatoes into a single layer to dry further.
In a small skillet, heat the canola oil over medium heat. Add the potatoes and cook, stirring
occasionally, until golden on the outside and very tender inside, 8-10 minutes. Remove using a
slotted spoon and transfer to a small paper-towel-lined bowl; season with salt and set aside.
Gently dice the avocado half into small (¼ to ½ inch) cubes. Drizzle with the lemon juice and season
with a pinch of salt. Set aside.
Make the salad dressing: In a medium bowl, whisk the vegetable oil, vinegar, sugar, salt, and black
pepper. Add the frisée, avocado, dill, and half of the shrimp, and toss gently to coat in the dressing.
To assemble: Spread each of the rye slices with 1 teaspoon mayonnaise, or more to taste. Add the
other half of the shrimp, distributing evenly, then top each toast with some of the salad mixture. Top
with the crispy potato pieces to taste. Season with salt and pepper and serve immediately.