avocados Archives - Delights Of Culinaria

Bagel Sandwich with Smoked Salmon

September 15, 2014 · by Delightsofculinaria · 8 Comments

This bagel sandwich with smoked salmon makes an elegant breakfast or great brunch.It’s really simple, quick, and delicious. You can serve it as open faced sandwich or with the top. And the best part is ….. no cooking required.

Ingredients:

bagels sliced

avocado sliced

smoked salmon or lox sliced

capers (optional)

Spread- 4 ozs. cream cheese

1 tablespoon plain greek yogurt

1/4 teaspoon onion powder

salt (optional)

1 tablespoon fresh dill chopped*

You can sub in chives or basil.

Directions- Whip or mix all spread ingredients.

Spread cream cheese spread over bagel.

Top with sliced avocados,smoked salmon slices(or lox),and capers.

open face bagel sandwich with smoked salmon-3

open-face sandwich with salmon

Ingredients

Ingredients:
bagels sliced
avocado sliced
smoked salmon or lox sliced
capers (optional)
Spread-
4 ozs. cream cheese
1 tablespoon plain greek yogurt
1/4 teaspoon onion powder
salt (optional)
1 tablespoon fresh dill chopped*
You can sub in chives or basil.

Instructions

Directions-
Whip or mix all spread ingredients.
Spread cream cheese spread over bagel.
Top with sliced avocados,smoked salmon slices(or lox),and capers.

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Filed Under: appetizer, Breakfast · Tagged: avocados, bagel with smoked salmon, bagels, breakfast, breakfast sandwiches, brunch, cream cheese spread, easy breakfast, elegant breakfast, lox, lox sandwich, quick recipes, simple recipes, smoked salmon, snack, spread, teatime

Shrimp Spring Salad

April 14, 2014 · by Delightsofculinaria · 5 Comments

Spring and summer are my favorite seasons.Everything around you looks amazingly beautiful, fresh and full of life.This shrimp spring salad consists of leafy romaine lettuce, radish, sweet peas and shrimp.All the ingredients are tossed with creamy garlicky dill dressing.It’s very tasty and easy to make for any occasion.Even though the dressing is creamy, salad feels very light but filling.

Serves 2-4

Ingredients:

1 bunch romaine lettuce torn or chopped

3-4 radishes sliced

2/3 cup frozen peas (thawed)

1 lb cooked shrimp

Other optional ingredients:

avocado,chives,cherry tomatoes

Dressing:

2 heaping tablespoons mayonnaise

2 heaping spoons plain greek yoghurt or sour cream

2 tablespoons fresh finely chopped dill

2-3 crushed garlic cloves

Salt and fresh ground black pepper

Directions:

In a small bowl,whisk all dressing ingredients and set aside.

Place romaine lettuce,radis,pesa,and shrimp in mixing bowl.

Toss salad with garlic dill dressing.

Spring Salad with Shrimp

Ingredients

Ingredients:
1 bunch romaine lettuce torn or chopped
3-4 radishes sliced
2/3 cup frozen peas (thawed)
1 lb cooked shrimp
Other optional ingredients:
avocado,chives,cherry tomatoes
Dressing:
2 heaping tablespoons mayonnaise
2 heaping spoons plain greek yoghurt or sour cream
2 tablespoons fresh finely chopped dill
2-3 crushed garlic cloves
Salt and fresh ground black pepper

Instructions

Directions:
In a small bowl,whisk all dressing ingredients and set aside.
Place romaine lettuce,radis,pesa,and shrimp in mixing bowl.
Toss salad with garlic dill dressing.

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Filed Under: Salad · Tagged: avocados, creamy dill dressing, dressing, easter recipes, easter salad, food, garlic, healthy recipes, leafy salad, light salad, lunch, peas, prawns, quick recipes, radish, recipes, Russian recipes, Salad, seafood, shrimp salad, simple recipes, spring salad, tomatoes

Eggplant Sandwich

February 26, 2014 · by Delightsofculinaria · Leave a Comment

This is a gourmet toasted vegetarian eggplant sandwich with pesto,sundried tomatoes, broiled bell peppers and cheese. These sandwiches are perfect for any time of the day and are good to pack for lunch or enjoy at a picnic on a beautiful warm sunny day.

4-6 Sandwiches

Bread of choice ( I used torta bread from Costco this time)

1 Eggplant sliced 1/2 inch thick.( peel or no peel)

1 red bell pepper

1 green bell pepper

4-6 slices of cheese like Havarti,fresh mozzarella,provolone,monterey jack.

1-2 avocados sliced

pesto sauce

sundried tomatoes or fresh tomato sliced

2 eggs

1/2 cup panko crumbs

salt

oil for frying

Direction:

Season Eggplants with salt on both sides and arrange on a baking sheet or large tray.Let them sit for 10-15 minutes.

Heat oven to broil.Cut sides of the bell peppers to equal four pieces.Broil peppers until the skin is charred.Remove charred skin.

In a bowl whip eggs with whisk or fork.

Heat a skillet or a frying pan on medium heat.Add about 1/4 cup of oil.Dip each eggplant round in egg, then in panko crumbs.Fry both sides and transfer on a plate lined with paper towel.

Heat oven to 500 degrees.

Spread pesto sauce on one side of the bread.Add a little amount of sundried tomatoes (if desired).Place 1 slice of cheese and 1-2 tomato slices (if not using sundried) on each sandwich half.

Arrange sandwiches (top and bottom piece) on a baking sheet. Toast the bread until cheese is melted.

Place avocados on top of the cheese followed by eggplants,and bell peppers.

Eggplant Sandwich

Ingredients

4-6 Sandwiches
Bread of choice ( I used torta bread from Costco this time)
1 Eggplant sliced 1/2 inch thick.( peel or no peel)
1 red bell pepper
1 green bell pepper
4-6 slices of cheese Havarti,fresh mozzarella,provolone,monterey jack.
1-2 avocados sliced
pesto sauce
sundried tomatoes or fresh tomato sliced
2 eggs
1/2 cup panko crumbs
salt
oil for frying

Instructions

Season Eggplants with salt on both sides and arrange on a baking sheet or large tray.Let them sit for 10-15 minutes.
Heat oven to broil.Cut sides of the bell peppers to equal four pieces.Broil peppers until the skin is charred.Remove charred skin.
In a bowl whip eggs with whisk or fork.
Heat a skillet or a frying pan on medium heat.Add about 1/4 cup of oil.Dip each eggplant round in egg, then in panko crumbs.Fry both sides and transfer on a plate lined with paper towel.
Heat oven to 500 degrees.
Spread pesto sauce on one side of the bread.Add a little amount of sundried tomatoes (if desired).Place 1 slice of cheese and 1-2 tomato slices (if not using sundried) on each sandwich half.
Arrange sandwiches (top and bottom piece) on a baking sheet. Toast the bread until cheese is melted.
Place avocados on top of the cheese followed by eggplants,and bell peppers.

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