Langostino stacks

For the stacks-

• 1/2 an english cucumber
• 1 avocado
• 1/2 a bag of Trader Joe’s cauliflower rice
• 1 bag of Trader Joe’s Langostino tails
• 1 lime
• Garlic Powder
• Chili Flake
• Black Sesame Seeds

1. Gather four small bowls. Chop the cucumber into cubes and place in one bowl, break down the avocado and spoon it out into another.  Squeeze the lime, half over the cucumber bowl and half in the avocado bowl. Season both with a bit of salt.  Then add some chili flakes to the cucumber and some garlic powder to the avocado. Set aside.
2. Sauté the cauliflower rice over medium high heat with a little ghee (if not Whole30 you can use butter) until the rice begins to take on a golden brown color.  Season to taste, when finished place in one of your empty bowls.
3. Wipe out your skillet with a paper towel, add a bit of ghee and return to heat.  Drain the Langostino tails well, drying them with a paper towel if necessary. Add to the skillet and sauté for 5-7 minutes.
4. Using a plating ring, layer the ingredients from your bowls.  You can choose whatever order you like.  I chose to start with the cauliflower rice, then the Langostino tails, then the cucumber, and finally the avocado.  Once layered, press down slightly to compress then gently lift the metal ring.  Top with spicy mayo and sesame seeds.

For the spicy mayo-

• 2 tablespoons mayo (make your own or use Primal Kitchen mayo if your doing whole30)
• garlic clove
• ginger  powder
• hot sauce 

   

  In your fourth bowl mix the mayo with some ginger powder and hot sauce. Grate the garlic clove in using a microplane. Mix together well.  Taste and adjust according to your palate.

• Servings: 3
• Difficulty: easy
• Print

These Langostino stacks are so tasty. If you are looking for a quick and easy dinner to make, this is the one for you. It is whole30 approved, but anyone would enjoy this meal!

Ingredients

For the Stacks-

• 1/2 an english cucumber
• 1 avocado
• 1/2 a bag of Trader Joe’s cauliflower rice
• 1 bag of Trader Joe’s Langostino tails
• 1 lime
• Garlic Powder
• Chili Flake
• Black Sesame Seeds

For the spicy mayo-

• 2 tablespoons mayo (make your own or use Primal Kitchen mayo if your doing whole30)
• garlic clove
• ginger powder
• hot sauce

Directions

1. Gather four small bowls. Chop the cucumber into cubes and place in one bowl, break down the avocado and spoon it out into another.  Squeeze the lime, half over the cucumber bowl and half in the avocado bowl. Season both with a bit of salt.  Then add some chili flakes to the cucumber and some garlic powder to the avocado. Set aside.
2. Sauté the cauliflower rice over medium high heat with a little ghee (if not Whole30 you can use butter) until the rice begins to take on a golden brown color.  Season to taste, when finished place in one of your empty bowls.
3. Wipe out your skillet with a paper towel, add a bit of ghee and return to heat.  Drain the Langostino tails well, drying them with a paper towel if necessary. Add to the skillet and sauté for 5-7 minutes.
4. Using a plating ring, layer the ingredients from your bowls.  You can choose whatever order you like.  I chose to start with the cauliflower rice, then the Langostino tails, then the cucumber, and finally the avocado.  Once layered, press down slightly to compress then gently lift the metal ring.  Top with spicy mayo and sesame seeds.

For the spicy mayo-

In your fourth bowl mix the mayo with some ginger powder and hot sauce. Grate the garlic clove in using a microplane. Mix together well.  Taste and adjust according to your palate.

Enjoy!