summer salad with shrimp, eating fabulously, christopher stewart

As Ive said before, Im obsessed with vegetables. Especially in the summer. Well its summer now, and the salad making has started. One night this week I had a simple dinner of fresh mozzarella, tomatoes on the vine, and some Greek olive oil, sea salt and pepper of course. Another night, I found that I had accumulated all these different vegetables, so a quick and easy salad came to mind. What I love about this salad is that you can add anything to it, whether it be your favorite lettuce, cubed bread, or more seafood. Its also filling, and when its hot out you want something thats filling, but not to heavy. I will be eating this salad in different variations all summer long, and will love every fabulous fork full! 

1 avocado, cubed
1/2 red onion, thinly sliced  
2 plum tomatoes, seeded and large diced 
2 ears of corn, blanched (or grilled) and sliced off the cob 
1 bunch of asparagus, ends trimmed, blanched and shocked 
1lb fresh white shrimp, peeled and deveined 
juice of 1 lime 
olive oil
sea salt 
black pepper 

In a large pot, bring water to a full boil. Add peeled and deveined shrimp, turn off the flame and cover with a lid. Let shrimp sit in water for 5-7 minutes, or until shrimp is cooked all the way through. In another pot, blanch trimmed asparagus in boiling salted water, about 5 min. Transfer asparagus to a bowl of ice water. 

In a large bowl, combine all ingredients  tossing with desired amounts of olive oil, lime juice, and salt and pepper. 

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