It seems the older I get and the more I become an established adult the more I yearn for my youth. Where did my childhood go? Things were much more simple back then. I am also finding more and more how I am like my parents, but in different ways. I am fearless when it comes to many things, which makes me much like my mother. I am quite cautious and try to thoroughly think certain things through, which makes me like my father.
I also look quite like my Mama but there are key features I have that are very much my Dad. I am the only one of my siblings that have a dimple in their chin and hazel eyes. The rest of my siblings have my mothers deep brown eyes and no dimples in their chin. It is funny thing, genetics, and how one person is convinced you look like your mother but then when you look at yourself you see your Dad. It is a beautiful and even scary thing sometimes.
There is plenty about me that makes me uniquely myself and not like anyone else in my family. I tend to dance to my own tune most of the time but know it is family that makes me a whole person no matter how different I really think I am.
What does make me incredibly different are some of the foods I eat. I think my Dad would turn his nose up to sushi and my Mama doesn't really go for anything too spicy. Both of which are things I love. And I am not sure if either of my parents would enjoy this salad but I think if I made it they would try it and see anyway.
Things like avocados are still a bit exotic to them. But the simplicity of a salad like this anyone can enjoy I think. And it really hit the spot for me on a hot day. It is refreshing and healthy and you just feel better after you have some really delicious that is also really good for you.
Some variations to this simple salad would be to put it over some crisp lettuce and perhaps drop a little coconut milk into the oil and vinegar to make a creamy dressing. Also, if you hate grapefruit you could use an orange or even mango for a more tropical salad. I think a nice garnish would also be pomegranate seeds, and what a pop of color they would bring.
Happy Derby Day!!!
1 cup cooked noodles (I chose buckwheat you can use whatever you have)
1/2 avocado, cubed
1/2 pink grapefruit, cut into segments
5 extra jumbo shrimp, poached and cut in half
1-2 limes
1 tsp garlic salt
1 tsp champagne vinegar
1 tsp olive oil
cilantro leaves, for garnish
cracked salt and pepper
Cook your noodles according to the package instructions and rinse with cold water. Set aside.
Take your shrimp, make sure to peel and devein, and place in a small bowl. Sprinkle with a little garlic salt and just a squeeze of lime. Set aside while you get a deep skillet and add about 2 cups of water and the remaining juice of one lime. When the water begins to simmer salt and then add in your shrimp. They shrimp are done when they are pink and curled.
Remove the shrimp from the water and set aside to cool. You can squeeze a little more lime over the shrimp if you choose.
Cut your avocado and grapefruit. Grab a bowl and toss your noodles in the vinegar and olive oil. Just lightly dress your noodles there is no need to make them really oily. Toss the noodles with your shrimp, avocado and grapefruit. Garnish with cilantro leaves and plenty of salt and cracked pepper. I took some of the juice from my pink grapefruit and added it to the salad for a little extra punch.
*This recipe is for approximately one serving, so increase your portions as necessary for the number you are feeding.
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