Shrimps over Lime Guacamole

Miss Mevi recipe: shrimp over lime guacamoleHello everyone!

Thanks a lot to everyone who have left comments and have subscribed to the blog. I’m so happy to be able to share my lifestyle with you all.

Today’s recipe it’s really easy to prepare, it will only take you 15 minutes to make it, and just like all the other recipes it’s really delicious:

Shrimps over Lime Guacamole!

INGREDIENTS:

  • 12 big shrimps
  • 2 avocados
  • 1 romaine lettuce
  • Avocado oil
  • The juice of one lime
  • 1 sliced lime
  • pink peppercorns
  • ½ ground ginger teaspoon
  • ice cubes

PREPARATION

Cook the shrimp in salted water until they rise to the surface and you see them pink. Immediately immerse them in iced water so they do not fall apart. Leave them 5 to 10 minutes.
Peel the shrimp (just leave the tail). Place them on paper towels to absorb all the water.
Peel avocados and smash them with a fork.
Put them in a bowl and add salt, lime juice, onion and ginger.
Wash the lettuce leaves one by one. Drain.
Serve the guacamole over the lettuce leaves, then put the shrimps over the guacamole. Pour a little avocado oil (Mevi Oil is the best one!) and sprinkle with pink pepper.
Serve and enjoy!

I hope you enjoy it!

Until the next one!

#MissMevi #AvocaTips #Recipes

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Avocado Oil Marinated Flank Steak with Avocado Chimichurri Sauce

Miss Mevi's Avocado Oil Marinated Flank Steak with Avocado Chimichurri SauceHello everyone!

This weekend I had a family reunion and we prepared this spectacular meal, it was just great! I asked for the recipe, because I wanted to share it with you. Even though the name sounds like a lot of trouble, it is not!

Avocado Oil Marinated Flank Steak with Avocado Chimichurri Sauce!

Remember how I always recommend easy to prepare recipes? Well, this one is very easy too, just involve a little more time since you have to leave the steak to marinate since a night before.

Let’s say no more, here’s the recipe!

INGREDIENTS

Flank Steak

  • 1 cups avocado oil #MeviOil
  • 1/2 cups fresh lemon juice
  • 2 Tbsp. chopped cilantro
  • 2 lbs. flank steak

Avocado Chimichurri Sauce

  • 1 bunch cilantro
  • 1 bunch Italian parsley
  • 1 1/2 cup rice vinegar
  • 1 Tbsp. chopped garlic
  • 1 tsp. oregano
  • 1/4 cups lime juice
  • 2 roasted poblano peppers, peeled and seeded
  • 2 ripe, Fresh Avocados, seeded, peeled and diced
  • 1 tsp. red chile flakes
  • 4/5 cups water
  • 1/2 cups avocado oil #MeviOil
  • 1 tsp. kosher salt
  • salt & pepper to taste

INSTRUCTIONS

Flank Steak
In a large mixing bowl combine oil, lemon juice and cilantro. Add flank steak and marinate overnight.
Grill Steaks to desired temperature and serve with the chimichurri sauce.
Begin preparation the day before to marinate the flank steak.

Avocado Chimichurri Sauce
In a blender combine all ingredients except the oil. While blender is on, slowly add oil. Reserve until needed and serve with grilled flank steak.

You can serve with a green salad or sliced heirloom tomatoes. Serve with a green salad or sliced heirloom tomatoes.

Hope you enjoy this, let me know if you like it!

Until the next time!

#MissMevi  #AvocaTips #Avocado #MeviOil

Baked Eggs in Avocado

Miss Mevi's favorite breakfast! Baked eggs in avocado!Hello to all of you!

Want to have a full of omega-3s in your breakfast? Try baking eggs in an avocado. Beyond the heart-healthy fatty acids and high protein count, this low-sugar and fiber-filled breakfast will kick off your day on a healthy high note.

If you’re always rushing in the morning, you’ll be glad to learn this recipe requires just a few ingredients and nearly no prep time. Ready to get cooking?

INGREDIENTS

2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives

DIRECTIONS

Preheat the oven to 425 degrees.
Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
Place the avocados in a small baking dish. Do your best to make sure they fit tightly.
Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.
Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!

NOTES

This recipe calls for chopped chives, but feel free to serve with whatever fresh herbs or other toppings you have available. A tablespoon of salsa or a little hot sauce would offer a nice hit of spice.

Please share here or in my fan page how did you like it.

Until the next time!

#MissMevi #AvocaTips #HealthyLife #Recipes #MeviOil

Original Source: popsugar.com

Peach and Fresh Avocado Salad

Miss Mevi avocado and peach saladHello everyone!

Already planning some fresh and delicious food for this spring? Here is a funny suggestion: Peach and Fresh Avocado Salad! Not only kids will love it’s sweet flavor, but parents as well!

INGREDIENTS

1 lb spring mix lettuce
2 fresh Mevi Avocados, sliced
2 peaches, sliced
8oz goat cheese, crumbled
4oz almond slivers, toasted

Mix all the ingredients. You can add some cherry tomatoes if you want to.

(Vinaigrette-Yields 1 ¼ cup)
6oz MeviOil Extra Virgin Avocado Oil
2oz red wine vinegar
2oz honey
Fresh herbs (parsley, dill, or rosemary), finely chopped, to taste
Salt and pepper, to taste.

Shake all ingredients together in a tightly-lidded container or whisk together in a small bowl.

Serve and enjoy!

#MissMevi #AvocaTips #MeviOil #

Grilled Tuna Sandwich

 Miss Mevi grilled tuna recipeHello everyone!

This Avocado and Seared Tuna Steak Salad rivals any restaurant version. It only takes 20 to 25 minutes to prepare. It’s perfect for lunch or for friends reunion. Also, this recipe has my favorite ingredients all rolled into one.

Hope you love it as much as I do.

4 – 6 servings

INGREDIENTS
1 tablespoon olive oil
2 pounds tuna steak
1-1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 red onions, peeled and diced
2 scallions, white and half of the green part (about 6 inches), sliced
2 ripe Hass avocados, peeled, pitted and diced

DRESSING
4 tablespoons olive oil
1-1/2 teaspoons wasabi powder, wasabi sauce or wasabi paste
4 tablespoons lime juice
10 dashes Tabasco sauce (about 1/2 teaspoon)
1 teaspoon dried coriander (or 1 tablespoon fresh minced cilantro)

DIRECTIONS
Heat olive oil in a 12-inch skillet over medium-high heat.
Wash tuna, pat dry and rub with salt and pepper.
Sauté 2 minutes on each side, until seared. Tuna should be cooked outside and still raw inside. Set aside.
In a small sauce pan, combine dressing ingredients and warm over medium-low heat, mixing occasionally.
Meanwhile, place onions, scallions and avocado in a medium to large salad bowl.
Cut tuna into 1-inch chunks and add to bowl.

Hope you like it.

Enjoy!

#MissMevi #AvocaTips

Avocado, mango and chicken salad

Miss Mevi brings an avocado, mango and chicken salad recipeHello everyone!

Have you ever felt like you would eat something really delicious but you don’t want to spend so much time in the kitchen? Well, today’s recipe is great because you will really enjoy it, but you won’t have to be in the kitchen for hours.

This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.

This recipe makes 8 servingsChange Servings

INGREDIENTS

2 tablespoons brown sugar
1/4 cup water
1/3 cup lime juice
1/2 cup chili garlic sauce
4 cups shredded, cooked chicken
2 medium mangos – peeled, seeded and diced
2 avocados – peeled, pitted and diced
10 ounce spring lettuce mix

DIRECTIONS

In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.

In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

Serve and enjoy!

#MissMevi #AvocaTips

Original source: allrecipes.com

Avocado Mousse

Miss Mevi shares this easy Avocado Mousse recipeHello everyone!

I always try to prepare the dinner including some delicious desserts for husband and my baby. Today I’d like to share with you a very simple recipe that just found, it will only take you 10 minutes to complete.

This recipe is wonderfully versatile. It’s great for summer Lunches and Picnics, as you can make a big bowl and let everyone dig in. Or it can make a really pretty starter. The smoked salmon parcels tied with chives are my favorite! The eggs make the mix lighter if you want a “proper” mousse texture, however without the eggs you still get a lovely light pate texture. In the images I haven’t used eggs but I have tried it and it’s lovely. You can see the mousse texture here on the original recipe!

Serves 4-5 as a starter

INGREDIENTS

  • Two Large Avocados
  • 1 Lime (zest and 1/2 juice)
  • 100g Cream Cheese
  • Salt and Pepper
  • 2tsp Gelatine Powder
  • 1 Egg White (optional)

PREPARATION

Scoop the flesh out of the Avocados and add to a blender (or food processor) with the Lime zest and juice and puree until very smooth.

Then add the Cream Cheese and seasoning and blend again until totally incorporated.
Put two tbsp of water in a heatproof bowl and sprinkle the Gelatine over the top. Allow to stand for 2 mins until it goes spongie. Then place the bowl over water in a pan (creating a bain-marie) and whisk until completely dissolved.
Allow to cool and then add to the avocado mixture and combine throughly.

Hope you enjoy it. Please suscribe to my blog so you can notice whenever I share content first than no one.

Until the next one!

#MissMevi #AvocaTips

Original source: peonylim.com