Smoked Salmon Dinner Salad

I love fast dinner prep. Cooking is great, and as much as I love it, some nights I just can't. That's when simple recipes like this save the day. And it's so good, guys! Salty salmon, crisp sweet red pepper, and creamy rich avocado. Yum.

Enjoy!

YIELD 4 servings

INGREDIENTS

        10 to 12 ounces smoked salmon, chopped

        1 avocado, chopped

        1/2 red pepper, chopped

        Handful raw cashews, rough chopped

        6 cups chopped romaine lettuce

        Ground black pepper

        Oil and vinegar dressing (suggested)

        Grated parmesan (optional)

INSTRUCTIONS

    1.    Chop fish and veggies and toss

    2.    Top with cashews, black pepper and optional parmesan

Shrimp Mango Salad with Raw Beets

This Northern California heat is definitely growing my repertoire of minimal-cooking dinners! I mean, sheesh. After a steamy day, the last thing I want to do is stand in front of a boiling pot of anything, no matter how delicious.

This salad is fabulous and refreshing on a warm day (or any day, really!). And the shrimp take just a few minutes in a skillet. Totally doable!

YIELD 4 servings

INGREDIENTS

1 to 1 1/2 pounds shrimp

6 cups mixed greens

1 small mango, peeled and chopped

1/4 to 1/2 red onion, finely diced

1 medium beet, peeled and chopped

oil for sautéing shrimp

salt and pepper

2 cups thinly sliced fennel bulb (approx 1 medium bulb), optional

I suggest a citrus vinaigrette for dressing

INSTRUCTIONS

1.  Heat oil in saucepan on medium, add peeled shrimp and sprinkle with salt and pepper, and sauté for a few minutes, until pink and opaque - doesn't take too long, keep an eye out

2.  Prepare mangos, onion, beet and fennel, and toss with greens

3.  Dish up the salad and top with shrimp and dressing