{"id":32784,"date":"2015-12-07T16:11:33","date_gmt":"2015-12-07T23:11:33","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=32784"},"modified":"2026-09-30T16:17:29","modified_gmt":"2026-09-30T23:17:29","slug":"nigella-lawson-loves-avocados","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/nigella-lawson-loves-avocados\/","title":{"rendered":"Nigella Lawson Loves Avocados"},"content":{"rendered":"

We love Nigella and Nigella loves avocados!<\/h1>\n

With the launch of her latest cookbook, Simply Nigella<\/a>, comes many new and exciting recipes. We had the chance to chat with Nigella when she was in Vancouver on her book tour and you’ll hear snippets of the interview soon!<\/p>\n

\"simply<\/a><\/p>\n

In the meantime our post on Avocados from Mexico<\/a>, celebrates this great new cookbook (perfect for holiday gift giving too) with three of our favourite recipes from the book, a rice bowl, salmon salad and lettuce wraps! Be sure to get those avocados with the Avocados from Mexico sticker!<\/p>\n

\"lettuce\"<\/p>\n

Shrimp and avocado lettuce wraps<\/strong><\/p>\n

I\u2019ve taken what are essentially the shrimp and avocado tacos I\u2019ve eaten whenever on the West Coast, and replaced \u00a0the tortillas with lettuce leaves and subdued the traditional pico de gallo (the classic \u00a0Mexican salsa of tomatoes, onion, jalape\u00f1os, and cilantro) by substituting the raw yellow onion with a modest amount of chopped scallion. Still, it\u2019s plenty fiery enough; it\u2019s just that \u00a0I don\u2019t like raw onion much.\u00a0If you do, bung it in.<\/p>\n

I love the softness of the lettuce wraps, but nothing\u2019s to stop you reverting to tortilla mode. Alas, the shrimp \u00a0I get here come frozen not fresh, but I simply \u00a0take \u00a0out what\u00a0I need from the freezer in the morning \u00a0and leave to thaw in the refrigerator \u00a0during the day, which means \u00a0I have the speediest supper when needed urgently, as I find it so often is, come the evening.<\/p>\n

I like the scorch \u00a0I get from using a cast iron skillet, but if you\u2019re using a heavy-based frying pan, put it over a slightly lower heat with the oil already in the pan.<\/p>\n

SERVES\u00a0 \u00a02<\/strong><\/p>\n

1 teaspoon \u00a0cold-pressed coconut \u00a0oil or regular olive \u00a0oil
\n8 raw \u00a0shell-off \u00a0jumbo shrimp, thawed if frozen
\nzest and \u00a0juice of 1 lemon preferably unwaxed
\n2 ripe \u00a0tomatoes \u00a0(3-4 ounces total)
\n1 scallion
\n1 fresh jalapeno pepper
\n1\/4 cup chopped fresh cilantro saIt to taste
\nBoston or Bibb lettuce
\n1 ripe avocado<\/p>\n

o\u00a0 \u00a0Heat \u00a0a cast iron skillet !if you’re \u00a0using one) \u00a0and \u00a0add \u00a0the oil \u00a0(otherwise \u00a0just warm \u00a0the oil \u00a0in a heavy-based frying \u00a0pa n). When it’s sizzling, add \u00a0the shrimp and \u00a0stir-fry until just cooked through. Using -for ease- a fine microplane, if you \u00a0have one, grate\u00a0the zest of the lime over the shrimp and \u00a0add \u00a0a squeeze \u00a0of lime \u00a0juice, then stir and\u00a0transfer to a plate \u00a0for the moment.<\/p>\n

o\u00a0 \u00a0Seed and \u00a0finely chop \u00a0the toma toes and drop \u00a0into a small bowl. Thinly slice the white part \u00a0of the scallion, and \u00a0add \u00a0to the tomatoes. \u00a0Seed \u00a0(or not, if you wa nt this properly hot, as I do) and \u00a0finely chop \u00a0the \u00a0ja la peno \u00a0a nd drop \u00a0this into the bowl, too.<\/p>\n

Stir in the chopped cilantro and squeeze the teaspoons \u00a0of lime \u00a0juice over this, then\u00a0mix gently and add salt to taste.<\/p>\n

o\u00a0 \u00a0Get \u00a0out a couple \u00a0of plates. Tear 2 leaves- whole- from the lettuce a nd sit one on top of another \u00a0to ma ke a receptacle, then repeat \u00a03 more times, so that each pla te has 2 double-layer lettuce wraps \u00a0on it. Slice \u00a0each \u00a0shrimp in half lengthways- as\u00a0if you were \u00a0trying \u00a0to open \u00a0out each \u00a0shrimp like a book \u00a0a nd then cutting \u00a0down the\u00a0spine and divide between \u00a0the lettuce wraps . Peel, pit, and slice the avocado, and divide the pieces \u00a0between the 4 shrimp-filled \u00a0lettuce cups . Spoon \u00a0some of the salsa over\u00a0the shrimp and \u00a0avocado slices, but do leave some in the bowl to spoon over as you, messily, eat.<\/p>\n

\"samon<\/a><\/p>\n

Salmon, avocado, watercress, and pumpkin \u00a0seed \u00a0salad<\/strong><\/p>\n

This is a regular lunch or supper at cos<\/em>o mia, <\/em>as anyone who \u00a0follows me on Twitter or lnstagram will recognize. I sometimes poach \u00a0the salmon and keep it in the refrigerator, just so that I can make it even faster\u00a0when the need hits. It’s quick work anyway, \u00a0so this is more of an aside than a piece of advice. \u00a0Although you can always swiftly make a so\/o<\/em>d<\/em>e<\/em> tiede <\/em>by flaking the salmon onto the leaves while \u00a0it’s still warm.<\/p>\n

I like to use wild \u00a0Alaskan salmon, which \u00a0accounts \u00a0for the vivid hue here. It doesn’t have an exceedingly strong taste- I always \u00a0feel it’s as if the salmon is \u00a0frozen while still alive, the waters must be so cold – but nor does it have that spooky flabbiness of farmed salmon. And it isn’t anywhere n ear as expensive as wild \u00a0Scottish salmon, desirable and wholly delicious as that is.<\/p>\n

If you have half an avocado that needs using up, you can put it to excellent use here, as you don’t\u00a0 really n eed a whole one if this is to feed only two of you.<\/p>\n

SERVES 2 generously<\/p>\n

2 wild \u00a0Alaskan \u00a0salmon fillets (approx. 8 ounces total)
\n2 scallions, trimmed
\n1 teaspoon \u00a0black \u00a0peppercorns
\n2\u00a0teaspoons \u00a0lime \u00a0juice
\n2 teaspoons sea salt flakes or kosher salt<\/p>\n

FOR THE SALAD<\/strong><\/p>\n

3 tablespoons pumpkin seeds
\n4 ounces watercress<\/p>\n

o \u00a0Put the salmon fillets in a small frying \u00a0pan (I \u00a0use one with \u00a0on 8-inch diameter) \u00a0and cover \u00a0with cold \u00a0water \u00a0from the top \u00a0Add \u00a0the scallions and \u00a0peppercorns, squeeze in the lime \u00a0juice and sprinkle \u00a0in the salt, then bring \u00a0to a boil , uncovered. When the pan \u00a0is bubbling, turn the fillets over, then remove \u00a0the pan \u00a0from the heat and\u00a0leave \u00a0to stand for 7 minutes. Then take the fillets \u00a0out of the liquid \u00a0and leave \u00a0to cool completely, which \u00a0could \u00a0toke up to \u00a0l hour. Once cool , the salmon will \u00a0be cooked through, with its flesh desirably tender \u00a0and \u00a0coral \u00a0inside.<\/p>\n

o \u00a0While the salmon’s \u00a0cooling, make a start on the salad.\u00a0 Toast the pumpkin seeds by tossing \u00a0them in a dry, heavy-based frying \u00a0pa n on the stove. They will \u00a0start \u00a0jum ping a little, and \u00a0will \u00a0darken \u00a0and get a smokier \u00a0taste. It doesn’t \u00a0toke long to toast them, so don’t leave \u00a0the pan and, indeed, keep giving it a quic k swirl . Then transfer to a cold \u00a0plate.<\/p>\n

o \u00a0When you’re \u00a0ready \u00a0to unite sal mon with salad, \u00a0put the waterc ress into a Iarge\u00a0sha llow \u00a0bowl \u00a0(or split between \u00a02 bowls) , sprinkle with \u00a0the vinegar, and \u00a0toss. Now odd \u00a0the salmon, removing the skin and tearing \u00a0the fish into \u00a0bite-sized pieces or shreddy \u00a0bits, as you wish.<\/p>\n

o \u00a0Halve \u00a0the avocado and \u00a0remove the pit, then \u00a0spoon \u00a0the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Drizzle the oil over \u00a0the salad, sprinkle with the salt and \u00a0half of the toasted \u00a0pumpkin \u00a0seeds, and toss gently to mix. Scatter the remaining pumpkin \u00a0seeds on top, and \u00a0eat.<\/p>\n

\"bowls\"<\/a><\/p>\n

Rice bowl with ginger, radish, and\u00a0avocado<\/strong><\/p>\n

A rice bowl is a wondrous thing, but often \u2013 despite the simplicity of its title \u2013\u00a0a rather cluttered and complicated one. Here, I have pared it back, to make\u00a0a gorgeously seasoned rice bowl, with nothing more than a few seeds, herbs, and radishes stirred through it, and an avocado to top it. It\u2019s a simple take on an inspiringly expansive idea. So please \u00a0use this as a starting point only. It\u2019s very much a non-recipe recipe, and every \u00a0time I make \u00a0it, I add something different, depending on what\u2019s at hand.<\/p>\n

The only constant is the rice. I cannot \u00a0get enough of short grain brown rice \u2013 so much more nubbly and delicious than regular whole grain rice or white rice \u2013 but I find it doesn\u2019t cook quite like rice does normally. That\u2019s to say, usually the unswerving \u00a0rule when cooking rice is 1 part rice to 2 parts water. \u00a0I have found that with short grain brown rice it is 1 part rice to 1\u00bd parts water (despite what it says on the package). And even though I\u2019ve given a measurement for the ginger, in reality, \u00a0I just shave \u00a0off slices with the vegetable \u00a0peeler \u00a0until I feel I have enough.<\/p>\n

Raw radishes are my usual go-to, but I had some cold leftover roasted radishes, so that\u2019s what you see in the picture. \u00a0If you want to have them hot, just roast halved radishes, cut-side down, with a little oil in a hot oven (about 425\u00b0F) for 10 minutes.<\/p>\n

Rice Bowls<\/strong><\/p>\n

SERVES 2<\/p>\n

\u00be cup short grain brown rice
\n1 cup cold water
\n2-inch piece fresh ginger, peeled
\n4\u20136 radishes
\n1\u00bd tablespoons tamari or soy sauce
\n1 teaspoon organic raw apple cider vinegar
\n\u00bc cup mixed seeds, such as pumpkin, sunflower, sesame
\n3\u20134 tablespoons chopped fresh cilantro
\n1 small ripe avocado<\/p>\n

\u00ba Put the rice and water in a heavy-based saucepan \u00a0that comes with a tight-fitting lid, and bring to a boil. Once it\u2019s bubbling, clamp on the lid, turn the heat down very low, and simmer for 25 minutes. Then turn off the heat, leaving the lid on, and let it stand for a further 5 minutes, by which time the rice will be cooked \u2013 but still nutty \u2013 and the water absorbed.<\/p>\n

While the rice is cooking, use a vegetable peeler to shave the ginger into very thin strips. Cut the radishes into quarters or eighths lengthways, depending \u00a0on their size.<\/p>\n

\u00ba When the rice is cooked, spoon into a mixing bowl. Add the tamari or soy sauce and the apple cider vinegar to the bowl and toss with a fork to combine, and then do the same with the ginger shavings, radishes, and seeds. Stir all but a little of the chopped cilantro into the rice, still using a fork.<\/p>\n

\u00ba Divide between 2 smallish bowls and top with avocado, cut either into gondola- shaped \u00a0slices or chunks, as wished. Sprinkle each with the remaining cilantro, \u00a0and eat serenely.<\/p>\n

Excerpted from Simply Nigella by Nigella Lawson. Recipes copyright \u00a9 2015 Nigella Lawson, Photography copyright \u00a9 2015 Keiko Oikawa. Published by Appetite by Random House, a division of Random House of Canada Ltd., a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.<\/p>\n","protected":false},"excerpt":{"rendered":"

We love Nigella and Nigella loves avocados! With the launch of her latest cookbook, Simply Nigella, comes many new and exciting recipes. We had the chance to chat with Nigella when she was in Vancouver on her book tour and you’ll hear snippets of the interview soon! In the meantime our post on Avocados from<\/p>\n","protected":false},"author":2,"featured_media":32790,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409,34417],"tags":[7081,7213,6948,7208,5314,34583,7360],"class_list":["post-32784","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","category-recipes-2","tag-appetizers","tag-avocados","tag-avocados-from-mexico-2","tag-featured","tag-nigella-lawson","tag-salads","tag-simply-nigella"],"acf":[],"yoast_head":"\nNigella Lawson Loves Avocados - Good Life Vancouver<\/title>\n<meta name=\"description\" content=\"Nigella Lawson Avocado Recipes. 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