The perfect summer salad for one or a crowd...and ready in 15 minutes.
Who wants to sweat in the kitchen when it's hot outside? During the warm summer months sometimes it's more appealing to "assemble" than to cook, and that's just what this composed salad is all about. Using store-bought or frozen poached shrimp is a worthy assist, should you not feel like poaching your own. This recipe focuses on simplicity, contrast, brightness, and fresh flavors. Ripe summer watermelon, cantaloupe, and honeydew pair beautifully with crumbles of salty feta, thinly sliced scallions, and tender, poached shrimp. Dressed with a white balsamic vinaigrette and sprinkled with salt and pepper, this salad is ready to go in a matter of minutes. Cleanup is a breeze since the whole thing is made directly on the service platter.
Equipment: cutting board; chef’s knife; spoon; dry and wet measuring cups
Ingredients:
1 pound poached salad shrimp
1 small cantaloupe, seeded and sliced
½ a honeydew, seeded and sliced
2 cups cubed watermelon
¼ cup crumbled feta
2 scallions, white and light green parts thinly sliced
¼ cup White Balsamic Vinaigrette kosher salt and freshly ground black pepper to taste
lemon slices and mint sprigs (optional)
ILOC tip: cut the melon any way you like. This salad is more about the combination of flavors and ingredients than it is about specific cuts. Make this recipe your own!
1. Arrange the melon on a platter in an alternating and appealing pattern. Top with crumbled feta, scallion slices and shrimp. Drizzle with the white balsamic vinaigrette. Sprinkle generously with kosher salt and freshly ground black pepper.
2. Garnish with optional lemon slices (or wedges) and mint sprigs. Serve and enjoy!
Makes 4 servings.
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