So, let’s just take a quick look at what we have going on with this Mediterranean shrimp pasta salad. So, of course, our past then shrimp are two-star ingredients, but then we have a bunch of great veggies chopped up right here. And then we have a little feta cheese, some avocado and some big bold flavors with mince and parsley.
So, I’ve got about a quarter cup of lemon juice and then I’m going to even add some lemon zest. Oh, yeah. There’s this here. Gives it even more lemony flavour until your lemon is bald. That’s basically what you’re doing here. Let’s hit it up with our olive oil for this.
You guys. I always use my early harvest extra virgin olive oil. This is an awesome Greek olive oil you can find right on our Web site. The Mediterranean dish, dot com. It has a lot of flavours and which is what you need here when you’re not cooking with olive oil, use a good one. And then we are going to do oregano. And salt and pepper. And then I have paprika, sweet paprika for just a little bit of depth to my dressing, paprika is also available in our shop.
There we go, One big garlic clove or two smaller ones. Shop like a pro. That looks good.
We’re going to give that all a with. With our addressing already in our book, we can just dump everything in here and kind of give it a good mix. Toss goes in. Now, this is obviously already cooked pasta. If it’s a little bit warm, that’s great because it will soak up all the flavours from the dressing. We have a bunch of veggies to go along. You can omit whatever you don’t like and make this pasta salad your own. The star ingredient, shrimp right here. And we’re not skimping on the shrimp. There’s plenty, although.
If you’re not a Fatah fan, I will add our Fed cheese. Now give this another quick mix. How easy is this now? This salad makes a great lunch. But again, if you prepare to head, add your avocado super last minute, just the right amount of everything. Nothing is overpowering. There’s not too much pasta.
Tuna Avocado SALAD
That’s mostly for visual effect but it can help because it’s easier for me to cook them again. So, in quarters and this way we get really nice size bites and again transferring the ball. I have to sweep cause which I roasted.
I love the smell across the corner if you like. You can boil them if you do bowl then place them in water and building for about five minutes that will be enough sliced down. And cut off all of the cardinals off of the top If some of them stay like clams don’t water. That’s OK. We’ll break them. And they actually look really beautiful and give a nice look. And I’ll transfer the mixing bowl and next one of cutting the twist.