Sunday, August 3, 2014

Sweet corn: use some in this salad

Corn, tomatoes, radishes -- all are fresh and at peak season at your local farm markets.
Add some creamy avocado and for protein, shrimp.


Delicious, cool (no oven or heavy stove use) and easy.



RECIPE: Shrimp and Avocado Chopped Salad
Serves 4

Ingredients
For the dressing:
2 T prepared Dijon mustard
3 T red wine vinegar
2 T chopped herbs (cilantro, thyme, or dill)
¼ cup extra-virgin olive oil
Salt and pepper to taste
For the salad:
1 pound peeled and deveined shrimp (cooked and cut into bite-size pieces)
1 bag pre-washed mixed salad greens, chopped
2-3 large radishes, chopped or thinly sliced
I cup cherry tomatoes, cut in half lengthwise
1 cup corn kernels
1 cup edamame, cooked
½ red bell pepper, diced
1 ripe avocado, diced
¼ cup chopped cilantro
Salt and pepper to taste

Instructions:
1.      Make the dressing (or use another vinaigrette of your own): in a small bowl, whisk together the mustard, vinegar and herbs. Add the vinegar while continuing to whisk, stir in the salt and pepper, and set aside.
2.      In a large bowl, mix together all the salad ingredients except salt and pepper (shrimp through cilantro). Add dressing and gently toss to coat. Adjust seasoning by adding more salt and/or pepper, if desired.
3.      Serve with tortilla chips (optional)

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