{"id":11680,"date":"2010-03-25T20:30:29","date_gmt":"2010-03-26T00:30:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=11680"},"modified":"2010-03-25T22:43:36","modified_gmt":"2010-03-26T02:43:36","slug":"shrimp-and-avocado-rice-salad%e6%b5%b7%e8%80%81%e3%81%a8%e3%82%a2%e3%83%9c%e3%82%ab%e3%83%89%e5%85%a5%e3%82%8a%e6%98%8e%e5%a4%aa%e3%83%a9%e3%82%a4%e3%82%b9%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=11680&lang=en","title":{"rendered":"Shrimp and Avocado Rice Salad
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\"\"<\/a><\/p>\n

Shrimp and Avocado Rice Salad<\/strong>
\nDinner March 25, 2010<\/em><\/p>\n

Shrimp, avocado, and basmati rice were mixed with spicy mayo (mixture of mayonnaise and marinated pollock roe). Right before serving, add fresh lemon juice, salt, and chopped parsley.<\/p>\n

Please help us promote our blog by clicking on the following buttons. That helps our ranking on the sites (but does not provide us any financial gain). Thank you.<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Shrimp and Avocado Rice Salad Dinner March 25, 2010 Shrimp, avocado, and basmati rice were mixed with spicy mayo (mixture of mayonnaise and marinated pollock roe). Right before serving, add fresh lemon juice, salt, and chopped parsley. Please help us promote our blog by clicking on the following buttons. That helps our ranking on the […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-11680","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11680"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11680\/revisions"}],"predecessor-version":[{"id":11689,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/11680\/revisions\/11689"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}