Random header image... Refresh for more!

bridal shower recipes

menu

My dear friends, Barb and Kim, made the most delicious food for Marissa’s bridal shower. Kim made four different bruschetta and Barb made a beautiful salad and savory tarts.

I didn’t get any photos of the individual dishes, so I’ll do the best I can cropping from the few buffet photos I do have, my apologies ahead of time because the photos won’t do the recipes justice.

Clementine and Avocado Salad with Poblano Buttermilk Dressing

Clementine and Avocado Salad with Poblano Buttermilk Dressing

Dressing

  • 1 poblano chile, roasted, peeled, and seeded
  • 1/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped green onion
  • 1 clove garlic, chopped
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon finely chopped fresh cilantro
  • Salt and freshly ground black pepper to taste

Salad

  •  2 bunches watercress, cleaned (about 3 cups)
  •  3 cups arugula, cleaned
  • 1 pound cooked shrimp
  • 4 tangerines or clementines, peeled and sliced into rounds
  • 2 avocados, diced
  •  3/4 cup crumbled cotija cheese (may substitute goat or feta cheese)

Dressing: Put all the dressing ingredients in a blender and purée until smooth. Refrigerate until needed, up to one week.

Salad: In a large bowl, toss the greens with just enough of the dressing to moisten the leaves. Divide the greens among 8 salad plates. Top each mound of greens with cooked shrimp, slices of Clementine, and diced avocados. Drizzle a little more dressing over the salads and sprinkle each with a heaping tablespoon of cotija cheese.

Serves 10


Print pagePDF pageEmail page

4 comments

1 Marissa { 05.18.15 at 8:52 AM }

This was SO GOOD. Definitely making it!

2 Anne { 05.18.15 at 10:46 AM }

I went back for 2nds…so delicious!

3 Marissa { 05.19.15 at 7:37 AM }

Anne led the pack for seconds 😉

4 Linda Hopkins { 05.19.15 at 11:34 AM }

Anne is a trendsetter!

Leave a Comment