Shrimp, corn salad with lime cilantro dressing

Salads can be delicious if you give them a little love. It kills me every time I pay $10+ at sweetgreen when I feel like I could make it myself. My good friend is obsessed with sweetgreen especially their lime-cilantro dressing, and until recently NYC didn't have one so it was always on the DC to-do list when she visited. Up for the challenge to prove that I can make the specific dressing for her and put together an awesome salad for the rest of you, I figured corn, shrimp, cilantro, and lime are all ingredients that are perfect for the summer. If you have a grill that would be ideal to prepare the corn and shrimp, but otherwise my corn in the broiler technique is perfect and just heat a non-stick pan to cook the shrimp. Note: if you're a vegetarian/vegan using tofu or tempeh instead of the shrimp would be an awesome option.

Serves one large salad

Shrimp:
1/4 pound shrimp
Cayenne pepper
Cumin
Garlic powder

Salad:
Grilled corn (broiler or on the grill)
1/4 avocado sliced
1/8 sliced red onion
Salad mix of your choice; I used the kale, brussel sprouts mix at TJ (my latest obsession)

Dressing:
2/3 bunch of cilantro just the leaves
Juice from 4 limes
1 clove of garlic
Olive oil

1. Clean your cilantro and add with the garlic into a food processor. Add your lime juice and olive oil as much as desired approximately 1/4 cup of oil. A tip for getting the most juice out of the lime I just learned is to cut it vertically instead of horizontally.
2. Grind up everything in the food processor and set aside. Feel free to make some extra to use for the next couple of days. The listed amounts will give you some extra anyway.
3. Clean and peel your shrimp. Shrimp is one of the dirtiest creatures cause they're at the bottom of the ocean so be diligent about washing and drying.
4. Season the shrimp with cayenne pepper, cumin, and garlic powder.
5. Heat the pan or grill on high heat and cook the shrimp. It should only be a minute or two on each side be sure not to overcook just so they're opaque and no longer clear.
5. If you're using the grill add the corn while you're doing the shrimp, otherwise spray with coconut oil and put under the broiler.
6. Once the corn as cooled shave off the sides and slice your onion and avocado.
7. Put your salad mix into a large bowl. Arrange the shrimp, avocado, onion, and corn on top of the mix. Add cilantro pieces and coat with dressing. 

How to Dress for Success

Jacket- JCrew, dress- Zara (in blue), tote- Marc by Marc Jacobs, necklace- JCrew (similar here)

I photograph crop tops and sun dresses, but in reality I spend the majority of my time in formal or business casual clothing. I find that it's the department that most have trouble with in all honesty. The number of too tight pencil skirts, sloppy shoes, and poor fitting button downs I see is a bit alarming. In a way I can't blame people, it's not like we're ever really taught how to dress. We spend 22 years getting away with jeans on a daily basis (or maybe you lived in your sorority tee and lululemon spandex), and then suddenly you're expected to look professional. Here's an idea of what to wear to your next interview to not only impress your interviewer with your personality but your physical presentation. Remember a first impression is everything.

Depending on the type of industry you're in you can never go wrong with a black suit and a white button down. I have this new found love for dress suits. I find that you have less to worry about in terms of the shirt looking sloppy with all the standing up and sitting down, and a dress is more much flattering without the fuss. No matter what dress or skirt make sure that it is kissing your knees; nothing shorter. Note the pictures as I'm sitting the length is going up, but when I'm standing it kisses my knees. Anything shorter is a no go. As far as tightness goes be honest with yourself. If you have a larger bottom half invest in a bigger size and have the waist taken in. The alteration cost is worth not looking inappropriate. That slit in the back should not be separating as you're standing. I see way too much of this, and it's uncomfortable to look at.

For the blazer you want to make sure that you can button it without it looking like it's going to rip apart. Same goes for your shirt if you're wearing a skirt. The buttons should lie flat; any weird stretching or gaping means you need a bigger size. A word about nylons. I hate them too, but you have to do them. I prefer the black to the nude because of my dark skin tone. It would be smart to have an extra pair on hand in case of tears, but for the record clear nail polish applied to the start of a run will stop the run from getting out of control.

As far as shoes go you can never go wrong with a pointed toe pump. I love these multi-color ones because they're a little more fun than a typical black pump but still conservative and flattering. Also nothing more than a 3-4 inch heel, anything higher is a no. If you do opt for flats make sure they have a hard sole preferably with a little heel. Those flimsy leather ballet flats are my literal worst nightmare. You look like you're wearing a house slipper on the street with your feet practically barefoot on the street. Not cute, yes sloppy.

Unless your hair is chin length or shorter, hair should be in a ponytail or bun (no sock buns) or half up. Get it our of your face, and if you're someone who plays with it make sure it's completely up. Having a few pieces frame your face is fine, but keep it minimal. Makeup think natural; mascara is good but a smoky eye can be alarming. Jewelry can be a great way to give your outfit personality and serve as a great conversation starter. Pearl earrings are classic, but I prefer a statement necklace or ring. Remember one or two things; you don't want to be distracting. Bring a large leather bag that can fit your resumes and a small notepad to take notes. Finally, a big smile cause you are dressed for success.

Effortless summer

Dress- LF (similar here), shoes- Elizabeth and James (last season, but this season's )

The sun is out and a sun dress and some wedges is the cliche but oh so effortless way to go. This LF floral one made it into my closet three years ago, and yet every year it comes back out making a statement like it's the first time it's been worn. A little help from Elizabeth and James to give me height that I can run and frolick around in on this beautiful day. Only thing missing is a summer glow, currently working on it.

Ahi tuna watermelon radish and cucumber salad (lemonade inspired)

There are some cravings that will never go away. The sides from lemonade in LA make the cut. It used to only be the Beverly location, but now it's expanded even to the LAX airport. It's one of my favorite lunch spots in the city and tops my list of places to visit whenever I'm in town. I decided to make my own version of one of my favorites with ahi tuna and watermelon radish. I got lucky and found some great radishes at the farmer's market; if you're not familiar with them they have a beautiful colorful inside that really changes the look of a salad. The traditional recipe calls for snap peas, but I used some cucumbers instead and really liked the added crisp with the radishes.

Serves 1-2
1/4 lb. ahi tuna
2 watermelon radishes thinly sliced
1 cup thinly sliced cucumbers
Soy sauce
Sesame oil
Lemon juice
Ginger
Rice vinegar
Olive oil
Sesame seeds

1. Marinate your ahi tuna in soy sauce, lemon juice, and sesame oil ideally for a few hours, but if you don't have the time a good 10 minutes should do.
2. Thinly slice your cucumbers and radishes. Mandolin would make it easier otherwise patience and a sharp knife.
3. Mix grated ginger, rice vinegar, olive oil, soy sauce, and a little lemon juice together for your ginger dressing.
4. Sear your ahi tuna on a hot pan. A minute or two on each side leaving the middle raw.
5. Allow the ahi to cool and then cut into smaller pieces. Not too small but small enough to make for a small bite.
6. Mix tuna, cucumber, radish, and sesame seeds in a bowl.
7. Add the dressing to the mix distributing evenly.
8. Assemble on plate. I made a flat platform using extra radish and cucumber for the salad to sit on.

The REAL Housewives

In the past week I've had several people (including men) tell me they wouldn't mind being a "housewife." This only led me to think into what this title really means. Do we think about June Cleaver- the cake frosting 1950's sitcom mother? Do we think about six screaming kids in the back of a minivan on the way to soccer practice orange slices and Gatorade? Or we do we think about one of the self-proclaimed "Real Housewives of ..."?

I'll never forget the first season of the Real Housewives of Orange County riding off the coattails of America's newfound obsession with the Southern California region. For the record, the majority of Orange County is not like the lives of Marissa Cooper and Ryan Atwood. These "housewives" included women who had horrific spray tans, peroxide damaged hair, identical breast implants, and a weird obsession with Sky tops (those awful halter things with a rhinestone ring). Beyond their drone like looks they all prided themselves on staying home because their husbands made more than enough to afford them the luxuries of South Coast Plaza. As the seasons went up and characters developed the women who had actual jobs it was later revealed had some sick obsession with making money because of a bad prior marriage or a disadvantaged childhood. There's a reason why the DC version couldn't make it past one season: no one wants to see a culture of women who are power players with real jobs. No no no, it's Lisa Hochstein from the Miami version who spends her days lying by the pool hanging out with her BFF/maid/bartender Daysy chugging down vodka Red Bulls complaining about how exhausted she is from throwing a lingerie charity event. This is the image of what we think a housewife is. Newsflash that is not a a real housewife, that's a real first world problem. Better yet, that's a real disgrace to all the REAL housewives.

Because to me a housewife is likely someone who gave up their own career, independence, and dreams to dedicate their life to everyone else. Someone who makes breakfast, lunch, and dinner for a family accommodating everyone's specific dietary restrictions even if it means making everyone a separate meal. Someone who is a personal chauffeur at all hours to all locations even if that means dropping your kids off at school before heading to the doctor for your next round of chemo. Someone who will put up with having your enraged teenager tell you they hate you and slam a door in your face, but expect you to pick up all the pieces when they hit life's obstacles. Someone who goes to every award ceremony, sports game, dance and piano recital no matter how boring. Someone who greets you after a long day of work or school with a smiling face and a huge ornate fruit and nut platter no matter what is going on in their life. Someone who able to coordinate a social calendar with your spouse down to every last detail. Someone who has to please everyone else before they can even think about what they want. No my friends that is a real housewife. A job that (at least for now) I do not want, the hardest job of them all. So I would mind being a housewife because at the end of the day my job is eventually done, but a REAL housewife's work is never complete. 

Lemon pesto and smoked salmon topped endive

"Finger foods" are often carb and sugar heavy and really not that filling either causing you to overeat them and end up feeling guilty for inhaling half a baguette and a pound of baked brie. For some reason I associate pesto with summer and making a big batch ahead of time will give you a week of ways to use the spread: topped on fish, cauliflower/zucchini crust pizza, frittatas. This pesto recipe uses lemon, which is the perfect acidity to go with the smoked salmon. Endives are really underrated, their sturdy scoop shape makes them perfect for dips and spread. I want to see how you all use endives for your next hor d'oeuvre menu.

Juice from one lemon
1 cup of basil leaves
1/4 cup olive oil
1/2 bulb of garlic
Salt and pepper
Smoked salmon
Endive

1. Mix everything except the salmon and endive in a food processor.
2. Break apart your endive and spread on a platter.
3. Add the pesto and ripped pieces of the smoked salmon on top of the pesto.

Anti-Prep

Skirt- American Apparel, leotard- American Apparel, vest- Levi's, shoes- Kelsi Dagger

I went from wearing all stripes and feel all too preppy to adding a few Avis touches with a studded belt, caged wedges, and a white vest to make it just right. You can put a girl in the world of jelly bean color chinos and JCrew metallic sandals, but you can't take the studs and All Saints out of her.

Tortilla-less fish tacos

Collard greens are an amazing bread alternative. I buy a huge stack of them for under $3 at Whole Foods and you can pack tons of things in them plus they're much more durable than other leaves. Try a DIY Taco Tuesday with these greens instead of the tortillas for a healthier twist without compromising taste.

Collard greens (trim off the end of the thick stem)
Shredded cabbage
White fish, I used tilapia but sea bass or mahi-mahi are also great
Cumin, cayenne pepper to season the fish
Lime
Red onion
Avocado
Salsa

1. Clean your fish and marinate with lime juice, pepper, and cumin. I prepared mine with the broiler, but if you have a grill that would be ideal.
2. Cut toppings to the size desired: avocado, cabbage, red onion.
3. Line the collard greens on a plate with the darker green side facing up. Lay down cabbage to support the fish.
4. Once the fish is prepared it's quick my friends 10-15 minutes cut accordingly to fit into the "tortillas."
4. Add whatever toppings and salsas you want.
5. Serve with extra lime.

Pumped Up Kicks

I've missed all of you and showcasing my outfits, and I've really missed spending Saturdays outdoors in my trusty red kicks. The shirt once belonged to my dad, and my brother and I spent time fighting over who was going to get this vintage masterpiece after it was forced out of his closet. Well my brother won on that one, but a little manipulation (and strategic "borrowing") brought this back across the country with me.

I woke up like this... no but really

Look I love you B and maybe you did wake up looking fabulous cause well you're the Queen, but don't tell me that soaking your face in La Mer and weekly Sonya Dakar treatments don't have to do with your flawless look.

I didn't always have curly hair. No I spent 14 years of my life with thick long beautiful stick straight locks, until I woke up one morning with a "kink" that I just couldn't get out. Fast forward a few years, and I had a boss show disapproval for my natural hair (I'll save you the story). That was enough to shift my mentality of getting to know my flat iron and beginning this journey of frying my hair on a bi-weekly basis.

If you saw me in the past few weeks maybe you noticed something different.. or hopefully you didn't. Because today is the day I break my 18 days of no eye makeup and natural hair aka 18 days of "I woke up like this." The idea came along because I started to realize my once long eyelashes and thick hair had seen too much YSL mascara and Chi heat. Also, I was inspired by my main lady in her fascinating response to people who call her ugly for daring to go bare.

The first few days I avoided eye contact with people to hide my "ugly" bare face like suddenly because my eyelashes looked less doll-like I was inferior. By day five I couldn't handle the curly hair anymore and was desperate to straighten my hair, going as far as turning on the straightener like an addict who needed her fix. Standing there iron in hand almost ashamed that I even turned it on I slowly stepped away repeating to myself "get ahold of yourself Avis you are more powerful than the Chi." Yes I call myself Avis.

A week later the red blotches and spots on my skin were completely gone, and I was back to having the clear, soft skin I've been so blessed to have. Suddenly no makeup was looking a lot more appealing. My hair stopped breaking constantly, and I almost started liking the bohemian look that I was wearing as a nice transition into the summer months.

Two weeks in, it took pictures of my "former" self to remember what I looked like with more effort. I began liking the close to no effort and time it took me to get ready, in fact beyond moisturizing and SPF (which you should ALL be doing) I had it down to ten minutes.

I think more importantly and this is going to sound so cheesy, but it made me more OK with being in my natural state. Ultimately, it made me realize that if I get in my eight hours of sleep (hard but trying), drink a lot of water, and use my trustworthy Kiehl's skin care I don't actually look all too different than when Bobbi Brown and Nars give me a hand. My curly hair in this humidity sorry nothing can help you; your shining moments are limited to dry LA exclusively.

Sometimes it's not that I think that I really need to have every hair in place, but because "everyone" else is doing it I'm almost obligated to follow suit. Women are lucky that we have makeup, and on those days where I've gotten two hours of sleep I'm so grateful for my Shu Uemera eyelash curler. But women also hide behind a mask that is not good for your skin or hair, and in all honesty sometimes makes you look worse not better. I'll never completely give up makeup or hair products I'm a girly girl to the core, but with the warmer months approaching take this as an opportunity to let go of some of your beauty routine and simplify your life a bit. I dare you all to go bare and see how you feel after a couple of weeks.

Scallop mango ceviche

I've gotten so much awesome feedback from you guys making your own versions of my recipes, and it means more than you'll ever know to me. It's that kind of inspiration that keeps me posting and pouring my heart out to you. The whole point of this blog is to show you that it really takes minimal effort to plan a delicious meal or a stylish ensemble. Keep posting them to Twitter and Instagram and tagging @theavisguide (and if you're not following already get on it there's so much more on those accounts to keep you entertained).

Cinco do Mayo is only a few days away, and this will be one of the first years since my San Diego days I actually get to celebrate. I'm a huge fan of raw fish especially ceviche, and when I spotted these bay scallops I decided to give it a go. The key to "cooking" them is covering them in lemon juice. The acid of the lemon juice "cooks" them from a pink color to a white opaque. (Apologies it was a beautiful scallop stack until my shaky hands completely knocked it over... backup plan: small serving size presentation)

Serves two for a first course:
1/4 pound bay scallops (bigger works too but the smaller size requires less mutilating to get to smaller pieces)
Juice from one lemon (lime, orange whatever citrus you desire)
1/2 mango cubed
1/4 red onion diced
1/2 avocado cubed
Cilantro
Salt and pepper

1. Clean your scallops and allow them to marinate in a container of the lemon juice. Mix the juice around a bit to make sure they're all covered, and the scallops should lie flat in the container not piled on top of each other.
2. Place them in the fridge, and come back to them when you're done prepping everything else.
3. Chop your cilantro, avocado, red onion, and mango.
4. Check on the scallops. You'll notice they now look more white. Mine took about a hour, could be more just make sure they've changed color.
5. Remove the scallops from the lemon juice and add all the ingredients together (unless you're stacking, then you'll need to add layers of the parts into a mold and add the scallops on top).
6. Squeeze additional citrus and enjoy now or refrigerate and serve in a few hours. Serve with tortilla or plaintain chips and a large margarita.