Hello Healthy and Sane readers! I am so excited to guest post on a blog that I read daily and for a blogger who I have had the pleasure of running with a few times. Today’s post is inspired by the burst of beautiful weather that Boston has recently had. It was a long time coming after what seemed like weeks of a rainy, gray chill. Once spring arrives, the windows are open, the days are longer, and we are spending more time outside, I love to come up with quick, healthy meals that really reflect the season. This week, I made an old favorite, and I thought I would share it with you.
It started with about 15 jumbo shrimp which I quickly cooked until pink, then deveined and shelled and put in the fridge with some ice to chill.
Then I grabbed the rest of the ingredients for this very simple salad: a red onion (sorry Elina!), two oranges, and an avocado. This recipe can, of course, be made without the onion and is just as delicious.
I cut a few paper thin slices of red onion, then cut the orange wedges from the peel and cubed the avocado. I wanted to get better photos, but I have to admit that the oranges did not come out very easily and got a bit mangled. It wasn’t pretty, but it was tasty!
Right before I served the salad, I squeezed a bit of juice from one of the orange slices over the entire thing, then did a quick sprinkle of sea salt and crushed red pepper flakes. The combination was spicy, sweet, and tart, and the avocado and shrimp really made it filling. Enjoyed with a glass of Austrian Grüner Veltliner, this was the perfect “out on the deck” meal and didn’t require heating up the kitchen on a warm day.
For more recipes, travel stories, and wine pairings, please check out my blog Travel Eat Love. Thanks, Elina for the opportunity to guest post. I hope you have a FABULOUS time in Aruba!
Thanks, Meghan!! This salad makes me crave summer (although you know, minus the onions 😉 ).
Guys, Meghan is running the Boston marathon next Monday. Please send some love her way. Meghan, I’ll be thinking of you! 😀