The world can be divided into two types of people: those who love cilantro and those who hate it with a passion. To me, there can never be enough cilantro. If waiters at restaurants asked “Would you like some fresh cilantro with your meal, Madame?” instead of offering the usual Parmesan, I would just take the bowl and ask them to leave.
But it wouldn’t be fair for me to expect everyone to like cilantro as much as I do. So although this next recipe contains that herb you despise, you can replace it with mint for a fresh and cool salad. And if you can’t stand mint either, then maybe herbs just aren’t your thing. But hey, that’s OK, some lime zest can do the trick as well.
Ingredients (serves 2 to 4):
- 1 English cucumber, diced
- 1 ripe avocado, diced
- 2 cups of large shrimp, tails removed
- 1 1/2 Tbsp of fresh cilantro, minced
- 1 jalapeno pepper, seeded & minced
- 2 Tbsp of lemon juice
- Salt & pepper
Directions: In a large salad bowl, add cucumber, avocado, shrimp, cilantro, jalapeno pepper and lemon juice. Toss lightly and salt & pepper to taste.
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