No-Mayo Shrimp Salad Sandwich and a Lentil Salad

No-Mayo Shrimp and Egg Salad Sandwich (serves 4-6):

  • 1 avocado
  • juice of 2 lemons
  • 1 tbsp hot sauce
  • 1 tbsp dijon mustard
  • salt
  • black pepper
  • 6 eggs, hard-boiled
  • 1 lb shrimp, cooked until just done
  • 2 green onions, sliced
  • tarragon or other fresh herb, chopped, to taste
  • lettuce leaves
  • tomato slices
  • fried bacon
  • toasted bread

Mash the avocado very well with the lemon juice (this prevents browning). Add the mustard, hot sauce, salt, pepper, and the yolks of the hard boiled eggs. Mix well. Chop the egg whites and shrimp, fold into the avocado mix with the green onions and herbs.

Serve on bread, with lettuce, tomato, and bacon.

Lentil and Fennel Salad (serves 4):

  • 3/4 cup masoor dal or french lentils
  • 1 dried chile (optional)
  • 1 1/2 cup water
  • salt to taste
  • 1 fennel bulb, sliced paper-thin
  • 1 bunch curly endive, chopped
  • 8 cherry tomatoes, halved
  • 1/4 cup parsley, chopped
  • 2 tbsp tarragon, chopped (optional)

Vinaigrette:

  • 1 shallot, chopped
  • salt
  • pepper
  • 1 tbsp red wine vinegar
  • 1 tbsp dijon mustard (but I used habanero mustard I had on hand)
  • 1/4 cup olive oil

Mix all vinaigrette ingredients. Cook the lentils in the water with salt to taste and the chile if using. When the water is mostly absorbed, drain and save lentils. Mix all other salad ingredients with the lentils and top with the vinaigrette.

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About tandooritaco

This is a blog about food.
This entry was posted in american, fast, legumes, salad, sandwich, seafood, vegan, vegetables, vegetarian. Bookmark the permalink.

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