Spanish Lemon Salad Ensalada De Limn Recipes

AVOCADO-LIME SHRIMP SALAD (ENSALADA DE CAMARONES CON AGUACATE Y LIMON)

Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon) image

This easy shrimp salad contains no lettuce. It's perfect for barbeques or as a 'change of pace' dinner side dish. Customize this recipe with your favorite salad dressing in place of the lime juice. The lime gives it a tiny tangy kick.

Provided by La AfroCubana

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 ¼ pounds cooked deveined shelled shrimp, tail shells removed
3 avocados - peeled, pitted and diced
1 bunch green onion tops, chopped
3 large red tomatoes, diced
1 large yellow tomato, diced
1 bell pepper (any color), chopped
½ bunch cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste

Steps:

Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 18.5 g, Cholesterol 143.8 mg, Fat 16.7 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 2.5 g, Sodium 161.9 mg, Sugar 5.3 g

SPANISH SALAD

Spanish Salad image

Make and share this Spanish Salad recipe from Food.com.

Provided by Nyteglori

Categories Spinach

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 bunch fresh watercress
4 cups Baby Spinach
2 endives
1 apple, cored and sliced
1 cantaloupe, balled
2 tablespoons vinegar (tarragon is best)
1/4 cup low-fat sour cream
1/2 lemon, juice of
1 pinch sugar
salt and pepper

Steps:

Mix salad ingredients together.
Whisk dressing ingredients together and pour over salad.

Nutrition Facts : Calories 144.9, Fat 2.8, SaturatedFat 1.4, Cholesterol 5.9, Sodium 111.6, Carbohydrate 28.4, Fiber 11, Sugar 16.5, Protein 6

SPANISH LEMON SALAD (ENSALADA DE LIMóN)

Spanish Lemon Salad (Ensalada De Limón) image

This pretty unusual dish comes from the Hurdes region in Extremadura, Spain. It was originally served to fieldworkers at midday to gather strength through the vitamins and proteins. If you don´t like the taste of pure lemon in your mouth, squeeze the lemons and just use the juice. Enjoy!

Provided by Nif_H

Categories Breakfast

Time 14m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 lemon, peeled and thinly sliced
2 oranges, peeled and thinly sliced
3 ounces chorizo sausage, thinly sliced
1 garlic clove, crushed
2 eggs
olive oil
salt
1 dash red wine (optional)

Steps:

Layer lemon and oranges in a bowl. Place crushed garlic and chorizo on top of fruit.
Fry the two eggs, leaving the yolk soft and place on top of the oranges and the chorizo.
Drizzle olive oil and add salt to taste.
Before you eat, you can cut up everything in the bowl, so that the yolk mixes with the citric juice to make up the dressing.
Drizzle red wine on the salad. Serve at room temperature.

Nutrition Facts : Calories 337.6, Fat 21.3, SaturatedFat 7.7, Cholesterol 223.5, Sodium 598, Carbohydrate 19.7, Fiber 4, Sugar 13.2, Protein 18.2

ENSALADA DE LENTEJAS (LENTIL SALAD)

Ensalada de Lentejas (Lentil Salad) image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 large shallots, thinly sliced lengthwise and cut into julienne strips (see Note)
1/4 cup sherry vinegar
2 tablespoons lemon juice
Small pinch sugar
1 small Anaheim chile, stemmed, seeded, and cut into fine julienne
2 cups brown lentils, picked over and rinsed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup fruity Spanish olive oil
1/2 bunch cilantro, leaves only, finely chopped

Steps:

Place the shallots in a small bowl. Add the vinegar, lemon juice, sugar, and chile. Let stand while you cook the lentils.
In a large saucepan, combine the lentils with enough water to cover by 2 or 3 inches. Bring to a boil over high heat, then lower the heat so that the water is just simmering. Partially cover and cook for 30 to 35 minutes, or until the lentils are tender but still hold their shape. Drain well in a sieve and transfer to a serving bowl with the salt, pepper, and olive oil. Add the shallot/chile mixture and toss again gently. Let the salad stand at room temperature for 30 minutes so that the flavors can marry, sprinkle with cilantro, and serve.

SPANISH ANCHOVY, FENNEL, AND PRESERVED LEMON SALAD

Spanish Anchovy, Fennel, and Preserved Lemon Salad image

Provided by Charles Clark

Categories Salad Citrus Fish Appetizer Quick & Easy High Fiber Fennel Arugula Healthy Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 7

Ingredients

9 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
5 ounces mche or baby arugula
1 large fennel bulb, very thinly sliced, divided
1/2 small red onion, very thinly sliced, divided
1 tablespoon minced purchased or homemade preserved lemon*
8 ounces Spanish white anchovies in vinegar or smoked trout

Steps:

Whisk oil and vinegar in small bowl. Season dressing with salt and pepper.
Combine mche, 1/2 cup fennel, 1/3 cup onion, and preserved lemon in large bowl. Toss with enough dressing to coat. Arrange on platter. Top with remaining fennel and onion, then anchovies. Drizzle with more dressing and serve.
*QUICK PRESERVED LEMONS: Combine 1 thinly sliced lemon, 1/2 cup lemon juice, and 4 teaspoons coarse sea salt in small skillet. Bring to boil; reduce heat and simmer, covered, until almost tender, about 10 minutes. Cool.

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