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.

Toss. 

Serve.

Enjoy.

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