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Slimcado |
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Recipes |
SLIMCADO and CARIBBEAN SUNRISE PAPAPYA SALAD
This unusual tropical salad tastes as good as it looks. It makes a good first course arranged on lettuce leaves, or a good accompaniment to simple grilled chicken, beef, or lamb.
1 SlimCado avocado, peeled, pitted and cut into 1 inch cubes
1 Caribbean Sunrise papaya, peeled, seeded and cut into 1/2 inch cubes
1 ripe tomato, cut into 1/2 inch cubes
1 can (14 ounces) hearts of palm, drained, rinsed and cut on the diagonal into 1/2 inch pieces
Salt and pepper to taste
Lime vinaigrette (recipe follows)
1/4 cup julienne strips of Brooks chayote for garnish
Combine SlimCado, papaya, hearts of palm, and tomato in a large bowl. Season with salt and pepper. Sprinkle with lime vinaigrette and toss gently. Refrigerate, covered, for 1 hour. Divide this mixture on salad plates. Garnish with chayote strips.
Serves 4.
Lime Vinaigrette
1 clove garlic, crushed
1/2 tsp. salt
1/2 tsp. Dijon-style mustard
3 tbsp. fresh lime juice
1-1/2 tbsp. Grand Marnier or other orange liqueur
3/4 cup olive oil
Using a fork, mash garlic and salt to a paste in a small bowl. Stir in mustard, lime juice, and Grand Marnier.
Gradually whisk in olive oil until mixture is smooth and thick. Adjust the flavor by adding more lime juice or olive oil if needed.
Makes 1 cup.
SLIMCADO and TOMATO SALAD
1 SlimCado® avocados, peeled and pitted
2 ripe tomatoes
3 chopped scallions (green onions)
Slice SlimCado® and quarter tomatoes. Arrange on serving dish with chopped green onions (scallions). Top with lime vinaigrette.
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SLIMCADO and CRAB SALAD
This cool salad is good year-round but seems most appropriate during summer. As a variation you may substitute cooked shrimp for the crabmeat.
Juice of 3 limes
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1/2 cup olive oil
1 pound lump or backfin crabmeat, picked over carefully to remove any stray cartilage
2 SlimCado® avocados
1/2 tsp. lime zest
chopped parsley for garnish
In a small mixing bowl combine lime juice, mustard, salt and pepper. Gradually whisk in olive oil until smooth and blended. Pour over the crabmeat and let stand for 10 minutes.
Drain excess dressing from crabmeat. Just before serving, cut avocados in half. Remove and discard pits. Cut avocados into thin slices. Mound the crabmeat in the center of a serving platter. Arrange avocado slices in a fan shape around the crabmeat. Sprinkle with lime zest, chopped parsley and red caviar (optional).
Serves 4.
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