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Shrimp Avocado Salad II Recipe

Ingredients

6 Italian-style neat linguine

1 lime, squeeze into a spray bottle until all juice is collected

1 medium red onion bell pepper, diced

2 medium zucchini, diced

3/4 cup vegetable oil

1 cup olive oil

1 1/2 pounds medium shrimp, peeled and deveined

1 pound fresh broccoli florets

7 Spanish oranges

Directions

For the top of salad: In a large bowl, mix salad ingredients (only stirring occasionally) one at a time, until all ingredients are used. Cover, strain salad bag or serving bowl and refrigerate at least 3 hours. Serve frozen or regularly up to 24 hours before serving in oiled jars since oil can separate and strained salads won't hold up.

For the bottom: In a large bowl, toss salad ingredients (except sliced flat leaf spinach) one at a time with olive oil, lemon juice, 1/4 cup vinegar and vinegar preserved lemon zest. Pour olive oil mixture over top of salad, and toss well. Chill in refrigerator over 2 days before serving. Cover and refrigerate for at least 2 hours before serving.

For the original: Place salad ingredients (except sliced tomatoes) into a large mixing bowl and toss together with lemon zest; set aside. Set aside.

For the salad of the highest quality: Pour cucumber and spinach mixture into a medium bowl to make a sauce similar to lemon dressing with citrus zest.