Lora Chef - Zesty Lime Shrimp and Avocado Salad Ingredients: 1 pound large shrimp, peeled and deveined 1 ripe avocado, diced 1 cup cherry tomatoes, halved 1/2 cup red onion, thinly sliced 1/4 cup chopped cilantro 2 limes, juiced (about 1/4 cup juice) 2 tablespoons olive oil 1 tablespoon lime zest 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon salt 1/4 teaspoon black pepper Optional: 1/4 cup crumbled cotija cheese, for garnish Optional: Tortilla chips, for serving Instructions: 1. Cook the shrimp: In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside to cool slightly. Once cooled, chop the shrimp into bite-sized pieces. 2. Prepar
Catitude Corner - Greek Rigatoni Pasta Salad Ingredients: - 12 oz rigatoni pasta - 1 cup cherry tomatoes, halved - 1/2 cup cucumber, diced - 1/2 cup Kalamata olives, sliced - 1/3 cup red onion, thinly sliced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped For the Dressing: - 1/4 cup extra virgin olive oil - 2 tablespoons red wine vinegar - 1 teaspoon Dijon mustard - 1 teaspoon dried oregano - 1 clove garlic, minced - 1/2 teaspoon salt - 1/4 teaspoon black pepper Directions: 1. Bring a large pot of salted water to boil. Cook rigatoni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely. 2. While pasta is cooking, prepare the dressing. In a small bowl, whisk together olive oil, red wine
