Asparagus & Cantaloupe Salad
For 2 generous servings:
- About 2 C lettuce, torn into bite-sized pieces
- ¼ medium cantaloupe, cut into bite-sized chunks
- 1 bundle asparagus, trimmed & cut into pieces
- 1 small package raspberries, or about ½ C sliced strawberries
- 1 small package prosciutto, torn into bite-sized pieces
Steam the asparagus just long enough for it to turn bright green, but not long enough to lose the crispness. Drop the asparagus into cold water to stop the cooking and bring it down to room temperature. Toss all your ingredients together & dress with balsamic or raspberry vinaigrette.
Avocado, Asparagus, & Faux Lobster Salad
For 2 generous servings:
- About 2 C lettuce, torn into bite-sized pieces
- 1 bundle asparagus, trimmed & cut into pieces
- 1 avocado, cut into chunks
- ¼ C cubed pancetta
- A couple of diced shallots (to taste)
- 1 package lobster-flavored surimi
- Olive oil, vermouth or white wine, parsley, lemon juice.
Steam the asparagus just long enough for it to turn bright green, but not long enough to lose the crispness. Drop the asparagus into cold water to stop the cooking and bring it down to room temperature. Put all of your vegetables into the salad bowl together.
Pour a little bit of olive oil into a skillet and cook the pancetta and shallots together. While everything is cooking, cut up the lobster surimi into small chunks. Add it to the pan with the pancetta and shallots, and stir everything around so that the surimi gets warm. Deglaze the pan with the vermouth/white wine. When the alcohol has cooked off, add the parsley. Remove the solid from the pan, and add them to the salad. Let the liquid in the pan reduce down, then add lemon juice. Stir to combine, and pour over salad. Toss & serve.