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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


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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!

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