Hi, All!

What I'm wanting to know is what you might have in your salad where the main ingredient is some kind of lettuce or greens or combinations of the two. The main ingredient needs to be some kind of green, leafy things, though.

For me, I like darker types of lettuce for my salads. I also like spinach salads. In either of those types, I might have cheese, bits of ham or bacon, mushrooms, sliced carrots, minced onions, minced garlic, fresh ground black pepper and a dressing. Those are things that I usually have readily available in my kitchen.

What do you like in yours, please?

Thanks!

Avocado and prawns-or crab!

Hi, amicon!

What are Prawns, please? I'll have to try avocado and crab!

Also, does avocado have much taste? I don't think that I've ever had any.

Thanks!

Red peppers and bay shrimp (little tiny ones)
Green goddess dressing--a ton of parsley and tarragon

Sorry -English English-prawns are shrimp-avocado s got a nice creamy texture and need a bit of freshly ground pepper to spice them up.:-)

Wow, you've never had avocado? People either love them or hate them. I like to eat a whole one myself in front of the TV.

If it's in a salad, yum! The best salad addition is Jicama, to me. They're a bit of a pain to peel but well worth it. Then add tomatoes from your garden and Litehouse Bleu cheese dressing.

Oh, and don't forget the feta cheese. Then a little oil, lime juice and salt are all the dressing needed.

Quote:

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Originally Posted by amicon

sorry -English English-prawns are shrimp-avocado s got a nice creamy texture and need a bit of freshly ground pepper to spice them up.:-)

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So, different kinds of spices and dressings should "help" the avocado to become a delicious member of the "family of salad?"

Thanks!

Quote:

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Originally Posted by asking

red peppers and bay shrimp (little tiny ones)
Green goddess dressing--a ton of parsley and tarragon

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Hi, asking!

What's the difference between bay shrimp and other shrimp, please? Is it just because they're tiny?

Thanks!

Quote:

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Originally Posted by simoneaugie

Wow, you've never had avocado? People either love them or hate them. I like to eat a whole one myself in front of the TV.

If it's in a salad, yum! The best salad addition is Jicama, to me. They're a bit of a pain to peel but well worth it. Then add tomatoes from your garden and Litehouse Bleu cheese dressing.

Oh, and don't forget the feta cheese. Then a little oil, lime juice and salt are all the dressing needed.

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Hi, simoneaugie!

Nope, I don't think that I've ever had an avocado. I pass them in the supermaket all the time and think about sticking the toothpicks in them to put them into a glass of water after having cut a little bit off the bottom of them in order to make a plant out of them!

Now that I think about it though, when you slice an avocado, do the slices have a whole lot of dark seeds around the inner, outside edge of them.

Thanks!

Yes Clough-spice it up and become an avocado fan!I'm getting hungry now and I just had breakfast!Its 730 am here.

Quote:

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Originally Posted by simoneaugie

Then a little oil, lime juice and salt are all the dressing needed.

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To me, lime juice and salt sound like they would go better on something like a lettuce salad, but do they also taste good on different varieties of lettuce and other greens?

Thanks!

Avocado doesn't need to be flavored with something. It has a very distinctive flavor and texture. It's creamy and soft, a perfect contrast for crunchy, more flavorful things.

If you have ever had guacamole, that is mashed avocado flavored with garlic, salt and some salsa.

Love that too!:-).

Yes, I've had a lot of guacamole! Boy, am I bad!

I try to have it on certain things that I get at Mexican restuarants!

Did you see my post where I mentioned about the possible seeds arrangement of an avocado?

Thanks!

I think the fruit you're thinking of with lots of little black seeds in the middle is papaya. Yes avocado is the one with the big seed in it, green flesh and wrinkly black or greenish skin. The easiest way to get the skin off is to cut in in quarters, leaving the seed in it. (The seed is acidic and keeps the green part from oxidizing to black.) Take each quarter into your hand and peel the skin off it. The seed is easy to pop out of one of the quarter sections.

Hey, those toothpicks in a glass are a pain. If you do save the seed, plant it in moist soil. They do come up that way.

Quote:

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Originally Posted by simoneaugie

I think the fruit you're thinking of with lots of little black seeds in the middle is papaya. Yes avocado is the one with the big seed in it, green flesh and wrinkly black or greenish skin. The easiest way to get the skin off is to cut in in quarters, leaving the seed in it. (The seed is acidic and keeps the green part from oxidizing to black.) Take each quarter into your hand and peel the skin off of it. The seed is easy to pop out of one of the quarter sections.

Hey, those toothpicks in a glass are a pain. If you do save the seed, plant it in moist soil. They do come up that way.

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Thanks for the instructions on how to prepare the avocado for eating, simoneaugie!

I think that you're correct about what I was describing as being a papaya. I've had lots of those!

Around where I live, avocadoes make a better house plant because of the harsh winters.

Thanks!

Yum... Salads...

Greens, lettuce and spinach, banana pepper rings, grilled chicken, green and red pepper, red onion, bacon bits (the real thing, not the stuff in the jar), crutons, and Hidden Valley Ranch Dressing (the kind you make yourself)... Did I forget anything?

No that's sums it up nicely.:-)

Hi, J_9!

Is there a reason that you might choose red onions over other types, please? Red onions do happen to be my favorite type of onion because they're so strong in taste.

Thanks!

I just like the flavor of a red onion... it's sweeter.