Ingredients:
12 shrimps, peeled and deveined (boiled hot)
4 potatoes, peeled, cubed and cooked
2 avocados
2 chives stalks, chopped
1 red onion, julienned
1 sweet pepper, chopped
1 clove garlic, minced
1 can black olives, chopped
2 tbsp olive oil
Juice of 1 lemon
Salt, paprika and pepper
Preparing:
Combine in a bowl the potatoes with shrimps, avocado, onion, sweet pepper, chives and olives.
Mix the lemon with olive oil, garlic, paprika, salt and pepper to make dressing.
Bathe salad with dressing and serve.
Ingredients:
6 fish fillets, of your choice
1 cup cream
¼ cup milk
¼ cup chopped almonds
100 g grated Parmesan cheese
2 lemons, sliced
1 tbsp vegetable oil
Salt and pepper
Preparing:
Preheat oven to 180ºC (350ºF).
Place lemon slices in a greased refractory.
Place fillets on top, season with salt and pepper and bathe with oil.
Bake for 10 minutes.
Remove from heat and remove lemon slices.
Blend the almonds with the cream, milk and Parmesan cheese until get a homogeneous mixture.
Bathe fillets with almond cream and serve.
Ingredients:
4 cups shredded lettuce
4 apples, peeled and diced
1 cup cheese, diced
½ cup raisins
½ cup plain yogurt
¼ cup light mayonnaise
2 celery stalks, chopped
6 tbsp granulated diet sugar
½ tsp garlic, minced
Preparing:
Mix the yogurt with the mayonnaise, sugar and garlic.
Refrigerate until serving time.
Combine the lettuce with apples, raisins, celery and cheese.
Bathe the salad with the yogurt mixture and serve.
