Summer Vegetable Salad
This dish belongs at a garden party, where you'll naturally be serving it while wearing all white.
It's the perfect summer salad: light, crunchy, and colorful, with lots of fresh produce and seafood.
Plus, it includes common vegetables like cucumber, green beans, and tomatoes but also a few that are more rare, like artichokes and hearts of palm.
That means you'll be able to impress at least a few guests at said party.
It also works as an easy, light summer dinner at home, but we always prefer a party.
INGREDIENTS
- 4 ounces shrimp, steamed
- 1 1/2 cups Romaine lettuce and baby spinach
- 1/2 cup string beans, blanched
- 1/4 cup grape tomatoes, sliced into halves
- 1/4 cucumber, chopped
- 2 artichoke hearts, sliced into quarters
- 1/4 cup sliced into 1/2 inch pieces hearts of palm
- 1/4 cup thinly sliced radishes
- 1/4 avocado, sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon olive oil
- 1/4 lemon freshly squeezed lemon juice
- to taste sea salt
- to taste freshly ground black pepper
DIRECTIONS
- Toss all ingredients together.
- Mix vinegar, oil, lemon juice, salt and pepper and pour over salad.
WHY WE LOVE THIS RECIPE
Shrimp is a great source of protein and vitamin B12, a nutrient that many Americans are deficient in. And the rest of the dish is basically a colorful basket full of fresh veggies: tomato, radishes, artichokes, greens, green beans, tomatoes, avocado (okay, avocado is technically a fruit), and cucumber. Any recipe that packs in that much produce is a winner.