Sunday, May 30, 2010

favourite summer salad

I found this recipe for a shrimp and corn salad in a magazine a few years ago and it's quickly become a go-to for summer parties.  It's the best of summer food: bright colours, bright flavours, a blend of sweet and savoury, fresh ingredients and, most importantly, easy prep.

The salad In a large bowl combine:
  • 10 oz corn, fresh or frozen
  • 1 pint cherry tomatoes, quartered if large
  • ½ cup shelled roasted pumpkin seeds
  • 6 scallions (white and light green parts) sliced
The dressing (and a chance for me to show of my new favourite kitchen gadget - a $10 die-cast juicer!)

hint: when measuring honey, spray the measuring spoon or cup with a light coating of cooking spray.  All the honey slips right out!

Whisk together:
  • ¼ fresh orange juice (try a Mandora, a mandarine-orange hybrid from Cyprus for a slightly sweeter taste)
  • 2 tbsp fresh lime juice
  • 2 tsp honey
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
Add 1 lb large cooked shrimp. I like the meatiness of tail-on shrimp but for events where there will be balancing of plates on knees, they can be unwieldy.


I'd love to hear your favourite summer recipe in the comments!

1 comment:

Denis Caissie said...

That was an awesome salad! I loved it!