Mango Avocado Shrimp Salad

3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon sugar
2 large mangoes (2 lbs. total)
2 medium avocados (1 lb. total)
2/3 cup each thinly sliced green onion and chopped cilantro
1 tablespoon minced fresh hot red or green chile (or 1/2 tsp. dried red chile flakes)
1 pound peeled cooked shrimp

Preparation:
1. In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.

2. Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.

Orange Pecan Salad.

3 heads Bibb or Boston lettuce, rinsed and torn
2 navel oranges, peeled and sliced into thin circles
3/4 cup toasted pecans, chopped
4 ounces feta, crumbled
1/4 cup orange juice
1 tablespoon white wine vinegar
1 shallot, minced
1/4 cup extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper

 Place the lettuce, oranges, pecans and feta cheese in a large bowl.

 In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper. Add to the salad and toss.

Watermelon Feta Salad

Ingredients:
 2 cups of watermelon (balled)
1/2 English cucumber (peeled and cut)
 1/4 or less of a red onion (thinly sliced)
 4 fresh basil leaves
 2 tablespoons of balsamic vinegar
 1 tablespoon of extra virgin olive oil
 1 tablespoon of agave
 sprinkle of feta cheese
 sprinkle of sea salt (optional)

 Directions:
In a large mixing bowl, combine the watermelon, cucumber, onion, and basil In a separate smaller mixing bowl, combine the vinegar, olive oil, and agave Add the bowl with the dressing to the bowl with the watermelon Sprinkle with feta cheese and sea salt (optional) Makes 2 servings

Chicken and Cherry Salad with Cucumber Dressing.

SALAD:
6-8 cups Baby Arugula and Baby Spinach
20-30 cherries, pitted and sliced in half
2 stalks celery, diced
1/2 vidalia onion, sliced
1 cooked chicken breast, diced

CUCUMBER DRESSING:
1/2 cucumber
2 tablespoons diced vidalia onion
juice 2 limes
1/4 cup or sugar
1/4 cup white vinegar
1/3 cup light olive oil
salt to taste

Toss all ingredients for the salad together.

CUCUMBER DRESSING:
Place all ingredients in a blender. Peel the skin from the cucumber before adding it to the blender. Blend until smooth.

Strawberry Salad Dressing

Light and sweet, this salad dressing is easy to make. I love it served over leafy greens with fresh strawberries, blueberries, candied pecans and feta cheese.

1 clove garlic
1/8 slice of a small purple onion
1/4 cup sugar
1/4 cup strawberries
1/3 cup white vinegar
1/2 cup extra light olive oil
1/4 teaspoon salt
1 tablespoon poppyseeds

Place all ingredients (except poppyseeds) into a blender. Blend until entirely pureed. Stir in poppyseeds. Serve immediately over your favorite salad.

Or.. you may like to try this Medjool Date Salad.

8 oz. fresh Medjool dates
8 oz. mixed greens or romaine lettuce
4 oz. feta cheese

Remove pits from Medjool dates and cut into quarters. Then cut each one more time to make 8 "cubes" per date. Combine dates with greens, feta cheese and Strawberry Salad Dressing and toss.

Crab Cakes

serves 1-2

1 pound crab meat
8 saltine crackers, crushed
1 egg
1 tablespoon mustard
1 tablespoon Greek yogurt
pinch of paprika
salt and pepper to taste
1 tablespoons olive oil

Combine all ingredients in a bowl except oil and stir until thoroughly combined. Heat a skillet on medium heat and add olive oil. While it’s heating, form the crab mixture into small patties. You will get about 5 to 6 cakes. Place them in the skillet and cook until lightly golden brown, about 3-4 minutes on each side.

This is wonderful with cole slaw and/or sweet potato fries. Enjoy.

Sweet Potato Fries
PREP TIME: 5 minutes
COOK TIME: 30 minutes
Serves 4

2 large sweet potatoes
1 tablespoon olive oil
1 teaspoon sea salt

Preheat the oven to 450 degrees.

Carefully cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Then place in a large bowl, and toss with oil until potatoes are evenly coated.

Then spread out the potatoes evenly on a baking sheet. Try not to overcrowd the sheet, or have multiple layers of fries — you want them to be roasted, not steamed.

Place in oven and cook for 20-25 minutes, turning the fries once or twice during that time to cook evenly. May take more or less time, depending on the size and thickness you cut the fries. Remove once the edges slightly begin to brown and fries begin to crisp.

Green Melon Cocktail.

Made with Midori melon liquer.
1oz Midori
1oz Malibu Rum
1/2oz Cream of coconut
1/2oz fresh Lime Juice
1 1/2oz Pineapple Juice

Pour ingredients over ice into a glass and stir gently. Garnish with a pineapple wedge, if you would like..