I recently professed my unconditional love for avocados. I believe I claimed I could live on them. I need to amend that claim today, because I could live on this salad as well! Fresh seasonal vegetables, greens and herbs, shrimp with a slight kick and a lovely lime/soy/sesame dressing. And yes, my beloved avocados.
It’s a virtual celebration of the summer harvest.
Feeling creative? Vary the vegetables, swap one herb for another. Substitute chicken tenders or tofu for the shrimp. Cheese lovers may want to add a few crumbles of goat cheese or queso fresco. There really are no wrong answers here. Just keep the basic seasonings the same and it will work. Serve with some grilled pita triangles and a light-bodied white wine.
And if it’s not too much trouble, could you also invite me over for dinner when you make this salad? Seriously, I’ll show up with a chilled bottle in hand. I may even do the dishes, fold your laundry and balance your checkbook in return for some of the leftover shrimp. If that isn’t true love, I don’t know what is.
Summer Harvest Salad with Chili-Garlic Shrimp
1 tsp. chili-garlic sauce (see NOTE>)
½ tsp. ground cumin
½ tsp. kosher salt
¼ tsp. plus 1/8 tsp. ground black pepper
1 1/2 pounds uncooked shrimp, peeled, deveined
5 TBS extra-virgin olive oil, divided
2 ears corn, husked
3 small tomatoes cut into ½-inch-thick wedges
1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
4 tsp. fresh lime juice
2 tsp. reduced-sodium soy sauce
1 tsp. toasted sesame oil
1 large avocado, halved, peeled, pitted, cut into thin slices
8 cups (loosely packed) mixed baby greens
2 TBS thinly sliced fresh mint or basil or cilantro
Mix chili-garlic sauce, cumin, ½ tsp. salt and 3 tsp. pepper in large bowl. Add shrimp and toss to coat. Heat 2 TBS oil in a heavy large non-stick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 TBS oil to same skillet. Add remaining shrimp and sauté until cooked through. Transfer shrimp to a plate and cool.
Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes and cucumber into shrimp.
Whisk remaining 2 TBS oil, 7 tsp. pepper, lime juice, soy sauce and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)
Combine shrimp mixture with any accumulated juices, avocado, greens and the fresh herbs of your choice in large bowl. Add dressing, toss to coat and serve.
Serves: 4 as an entrée
NOTE> Chili-Garlic Sauce is a versatile Asian condiment available in many supermarkets and specialty markets in the Asian-cooking aisle. The brand I use is manufactured by Huy Fong Foods in California. It really packs a punch, so use it sparingly.