Posts Tagged ‘salad’

Mango shrimp salad!

For some reason in the summertime the only thing that I want to eat is hamburgers, salads and ice cream! This is definitely one of my favorite recipes in regards to salads. I always love to have a bag of shrimp in my freezer, and this is a great recipe to do when nothing else in the fridge is appealing and you feel like eating something light!

You can cook your shrimp in a pan but the flavour that you’ll get from the BBQ is well worth it! I usually thaw my shrimp in some cold water (the frozen shrimp being in a plastic bag) but my hubby takes the lazy route and directly puts them on the BBQ, and honestly, it tastes great!


10/15 Tiger shrimp (fresh or frozen)

1 green onion

1 ripe mango (diced)

1/2 red Bell pepper (diced)

1/3 cup of fresh coriander


2 tablespoons of rice vinegar

1/3 cup olive oil

1 tablespoon of lime juice (or lemon)

1 tablespoon of Cayenne pepper (optional)

salt and pepper


1.Cook the peeled shrimp on the BBQ until they are pink (about two minutes) Reserve.

2. Mix all the dressing ingredients together.

3.Wash thoroughly the coriander and chop it up. Dice the mango, the green onion and the Bell pepper.

4. Mix all the ingredients together.

*For the dressing, you can play with the ingredients, add more oil, less lemon etc…

I like to serve my mango shrimp salad in Martini glasses, for some reason, it always taste better! 🙂


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Crunchy Chickpea salad

I still can’t beleive that I took this picture! How amazing is it!

This chickpea salad is great for picnics, Bbq’s, lunches, brunches, parties, etc. It’s quick, tasty and nutritious! I fry the chickpeas in a pan which gives them a lovely crunchy/nutty taste! You could eat the salad as a main dish or serve it with fish, sausages, chicken…


Olive oil

1 garlic clove

1 can of chickpeas (drained, rinsed, and very well dried)

1 teaspoon of kosher salt

Zest  (1/2 lemon)

1/2 red pepper

1/4 cup thickly grated parmesan cheese

1/2 cup of aragula


1 teaspoon of balsamic vinegar glaze

1 teaspoon of dijon mustard

2 tablespoons of olive oil

1 teaspoon of maple syrup


Put the olive oil in a pan and heat over medium heat. Drop the garlic clove into the oil and cook a few minutes to infuse the flavor into the oil, remove it as it comes to temperature . Fry the chickpeas for about 5 minutes. They will go from looking like cooked chickpeas to toasted nuts – golden, and crunchy. Add the red pepper and cook for a few minutes.

Dice the cooked garlic clove and put into a bowl. Add the chickpeas and pepper and toss with salt, dressing, aragula, lemon zest and grated parmesan cheese.


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