Monday, August 20, 2012

Summer Tomato Salad with Shrimp

There is a time when cooking in a small kitchen (like mine) is not an option when the hot summer weather in August is screaming at me like crazy! So, making something that required no heat, light, and simple would make more sense than cooking with high temperature heat.

Since there are still some tomatoes left waiting to be eaten, I decide to stir up Summer Tomato salad with already cooked shrimp for a light and healthy lunch for me and the hubby this afternoon.


This salad is like, more or less, coarsely chopped gazpacho without juice and with the additions of leftover grilled corns on the cob I had for dinner from the night before, frozen cooked-shrimp, and the big slice of fresh creamy Hass avocado.  It can be served as a light lunch or make a big batch for a party as an appetizer.  This salad is so refreshing, especially when you having it with a nice big glass of Melon Mint Lemonade that is so healthy-licious! 


What you need:

10 oz cooked and chopped shrimp
1 1/2 cup chopped fresh tomatoes (about 3 medium tomatoes)
1 cup seeded, unpeeled, chopped cucumber
1 cup cooked sweet white corn kernels
1 medium Jalapeno chili pepper, minced and seeded
2 medium shallots, minced
1/4 cup chopped cilantro leaves
1 tsp salt
1 tsp ground black pepper
1 tbsp EV Olive oil
3 tbsp fresh squeeze lime juice
1 Hass avocado, slices or chopped

- Combine all the ingredients into the mixing bowl and chill the salad in the refrigerator for 15 minutes.
- Serve in the appetizer glasses with thinly slices of tomato (optional) and garnish with avocado slices.




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