Queen Emma’s Avocado Salad- Hawaii
Serves 6
The next cookbook of the month is the International Friendship Circle Cookbook from Cottey College in Nevada Missouri. My Niece attended this college for 2 years and gave me this cookbook. It is an interesting cookbook to read, but most of the recipes have ingredients that are not commonly found at the grocery store or use a lot of fatty ingredients. I did make a couple of the salads and liked both, but that is all I had a chance to make. I got distracted from cooking with the start of spring and being outside.
This recipe was great! I used several short cuts like using frozen cooked salad shrimp, but other than that I stuck fairly close to the recipe.
1 cup crab or shrimp, cooked (frozen cooked salad shrimp works well)
2 tomatoes, peeled and chopped (unpeeled worked well too)
2 green onions, finely chopped
1 1/2 c celery, finely chopped
1 T prepared mustard
1/2 t or to taste of vinegar of your choice (I used white wine vinegar)
4 T olive oil
2 T lemon juice
1/2 t salt
1/4 t pepper
3 avocadoes, peeled, halved
Mayonnaise or plain yogurt
Mix together olive oil, mustard and vinegar. Add the salt and pepper, shrimp or crab, tomato, onion and celery. Toss well. Dip the avocado halves in the lemon juice. Fill the avocado halves with the shrimp mixture. They can be served with a dollop of mayonnaise or plain yogurt and garnish with fresh herbs or chives. Very yummy!
Shopska Salad
Serves 4-6
This is the second salad from the International Friendship Circle Cookbook from Cottey College. The recipe originated from the country of Bulgaria.
This was so easy and good! I made it in early May, so the cucumbers were not the best. I can’t wait to make it again with the cucumbers the Farmers Market. I think really good cucumbers would make this dish from good to excellent. I had trouble with the “salt, oil and vinegar to taste” that are in the directions. I need measurements at least to start with and then tweak it to taste. Below is the recipe with my changes in parenthesis.
3 tomatoes
1 cucumber, seeded and diced
1 green pepper, roasted, peeled, diced (green pepper without roasting is good too)
1 T parsley, minced
2 T onion, diced
3 oz. feta cheese
Salt, oil and vinegar to taste – 3 parts oil to 1 part vinegar (I started with 2 T oil and 1/2 T vinegar because the tomatoes and cucumber are very watery)
Mix tomatoes, cucumber, peppers, parsley and onion in a bowl. Add the oil, salt and vinegar mixture and toss together. Crumble the feta cheese on top. Serve. Very easy!
Minnesota Food Lover 