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Posts Tagged ‘Avocado Oil’

salad 4Ingredients:
Marinade/Dressing:
  • 1/4 cup SOOC 18 year Traditional Balsamic Vinegar
  • 2 tablespoon SOOC Basil Olive Oil
  • 2 teaspoon honey
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Salad:
  • 4 chicken thigh fillets, skin removed (no bone)
  • 5 cups Romaine lettuce leaves, washed and dried
  • 1 avocado, sliced
  • 1 cup cherry or grape tomatoes, sliced
  • 1/2 cup mini mozzarella
  • 1/4 cup basil leaves, thinly sliced
  • Salt and pepper to taste
Directions:
  1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
  2. Heat about one teaspoon of oil in a large skillet over medium-high heat, or grill marinaded chicken until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
  3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with remaining dressing; season with salt and pepper.

 

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These vividly seasoned shrimp are great on their own, served atop pasta, or as part of a tapas tray.

5 servings (serving size: about 4 ounces shrimp)

Ingredients

1 1/2  pounds  medium shrimp, peeled and deveined

1  teaspoon  sugar

1/4  teaspoon  kosher salt

1  tablespoon  chili powder

1/2  teaspoon  ground cumin

1/2  teaspoon  ground coriander

1/2  teaspoon  dried oregano

3  tablespoons  avocado oil, divided

Lime wedges

Directions

Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.

Heat 2 tablespoons of Avocado oil in a large nonstick skillet over medium-high heat. Add all the shrimp; sauté 4 minutes or until done. Place shrimp on a platter; drizzle remaining Avocado oil over shrimp. Serve with lime wedges and enjoy!!

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