Salad

Dressing

  • ¼ cup sour cream
  • ¾ cup buttermilk
  • 1 clove garlic, minced
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh cilantro
  • ¼ teaspoon salt
  • 1 large ripe avocado

     

Shrimp with Spice Rub

  • 1 ½ teaspoons dried thyme
  • 1 ½ teaspoons dried oregano
  • 1 tablespoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon granulated onion
  • ½ teaspoon granulated garlic powder
  • 1/s teaspoon freshly ground black pepper
  • 20 to 25 large shrimp (about 1 pound), peeled and deveined
  • 5 tablespoons canola oil

     

Salad

  • 6 to 8 ounces mixed baby salad greens
  • 1 medium-large carrot, peeled and grated (about 1 cup)
  • 1 skin-on English cucumber, thinly sliced
  • 1 ripe avocado, halved and pitted
  • 2 medium tomatoes, cut into wedges (about 10 wedges each)
  • Salt and freshly ground black pepper

Avocado and Shrimp Salad with Creole Seasoning and Avocado Ranch Dressing

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Buttermilk Vinaigrette

  • ½ cup buttermilk
  • 2 tablespoons mayonnaise
  • Juice of ½ lemon
  • 1 tablespoon extra­-virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon finely chopped oregano
  • Pinch of cayenne pepper (optional)
  • Kosher salt and freshly ground black pepper

 

FRIED GREEN TOMATOES

  • ⅔ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • ¾ cup buttermilk
  • 1 large egg white
  • ¾ cup finely ground yellow cornmeal
  • 2 unripe tomatoes (10 to 12 ounces total), sliced into ¼-inch ­thick rounds
  • ½ cup canola oil
  • Flaky sea salt

 

SALAD

  • 2 cups fresh arugula
  • 1½ cups ripe cherry or grape tomatoes
  • ¼ medium red onion, thinly sliced
  • ¼ cup fresh oregano leaves

Fried Green Tomato Salad

Fried Green Tomato Salad

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  • 1 tablespoon vegetable oil
  • 8 ounces raw shrimp, peeled and deveined, tails removed
  • 2 cloves garlic. peeled and minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon red pepper flakes
  • 1 cup packed baby spinach leaves
  • 1 small pineapple, peeled and chopped into small chunks
  • 1 large ripe mango, peeled, pitted and chopped into small chunks
  • 10 grape tomatoes. quartered
  • 1 kiwifruit, peeled and chopped into small chunks
  • ½ red onion, finely chopped
  • 2 jalapeño peppers, sliced
  • ⅓ cup chopped fresh cilantro, in all
  • Lime Dressing (recipe follows)
  • Lime wedges, tortilla chips, for serving

     

 

Lime Dressing

  • Juice of 2 limes
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • Salt, pepper, and red pepper flakes to taste
  • 2 tablespoons finely chopped cilantro

Spicy Tropical Shrimp Salad

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Course: 

For Mango or Peach Salad

  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
  • 1 small red onion, thinly sliced
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh mint leaves
  • 2 firm, ripe mangos or peaches, peeled, pitted, and thinly sliced
  • 1 ripe avocado, diced
  • 4 cups lightly packed torn lettuce

 

For Shrimp

  • 16 jumbo shrimp (1¼ pounds), shelled, leaving tail and adjoining first segment attached, and deveined
  • 2 tablespoons vegetable oil
  • 1 fresh jalapeño chile, minced, including seeds
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Lime wedges
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Lime wedges

Special equipment: 16 (8-inch) wooden skewers, soaked

Mango or Peach Salad with Shrimp

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  • Salt and pepper
  • 2 pounds shell-on jumbo shrimp (16 to 20 per
  • pound)
  • 3 scallions
  • 2 garlic cloves
  • 3 oranges
  • ½ small head napa cabbage (12 ounces)
  • Fresh basil
  • 10 tablespoons extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon fennel seeds
  • ½ teaspoon red pepper flakes


 

Garlicky Roasted Shrimp with Napa Cabbage and Orange Salad

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  • 1 pound medium shrimp, steamed, shelled, and deveined, still warm 
  • 1 tablespoon fresh lemon juice 
  • ½ teaspoon distilled white vinegar 
  • ½ teaspoon seafood boil spice, or more to taste 
  • Dash of celery seed 
  • ⅓ cup mayonnaise (reduced fat is fine) 
  • ⅓ cup sour cream (reduced fat is fine) 
  • ⅓ cup thinly sliced celery 
  • ½ small red bell pepper, diced (optional) 
  • ¼ cup finely diced red onion (optional) 
  • 2 ripe avocados

Old School Shrimp Salad

Old School Shrimp Salad

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Mango Salad:

  • 2 tablespoons dark brown sugar
  • 2 tablespoons fresh lime juice
  • 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
  • 1 medium shallot, thinly sliced
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh mint leaves
  • 2 firm-ripe mangos, peeled, pitted, and thinly sliced



For the Shrimp:

  • 16 jumbo shrimp (1¼ pounds), shelled, leaving tail and adjoining first segment attached, and deveined
  • 2 tablespoons vegetable oil
  • 1 fresh jalapeño chile, minced, including seeds
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • Lime wedges

     

Grilled Shrimp and Mango Salad

Grilled Shrimp and Mango Salad

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Course: 
  • 1 medium red onion, cut into thin rounds
  • 4 cups ice water
  • About 8 cups of salad greens, the more varied the better (like Bibb, oak leaf, mâche, mizuna, watercress, romaine, leaf lettuce, baby chard, kale, mustard, any of the escaroles, frisée, or endive)
  • 1/4 to 1/2 small cantaloupe, casaba, golden honeydew, or canary melon, cut into 1 to 1-1/2-inch cubes
  • 1/2 cup salted sunflower or pumpkin seeds
  • 1 cup lightly packed fresh herbs (basil, mint, parsley or coriander, or a blend of any or all)
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons good-tasting extra-virgin olive oil
  • 2 to 3 tablespoons good-tasting wine or cider vinegar

Summer Greens and Melon Salad

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Photo ©Brennan Photography Inc. for American Public Media

Chopped Salad

  • 8 cups romaine lettuce
  • ½ cup roughly chopped shaved carrot (we used a vegetable peeler)
  • ¼ cup minced green onion
  • ½ cup diced orange bell pepper
  • ½ cup sliced grape tomatoes
  • ½ cup diced cucumber
  • ½ cup fresh sweet corn cut from the cob
  • ¼ cup diced purple onion
  • Pickled Green Tomato Vinaigrette (recipe follows)
  • Fried Fish Croutons (recipe follows)

Pickled Green Tomato Vinaigrette

  • 1 cup drained pickled green tomato relish, reserve liquid
  • ½ cup reserved liquid from pickled green tomato relish
  • 3 tablespoons cane vinegar
  • cup extra-virgin olive oil

Fried Fish Croutons

  • 1 pound firm white-fleshed fish fillets
  • cornmeal-based fish fry (we used Louisiana Fish Fry)
  • cooking oil for frying

Chopped Salad with Fried Fish Croutons

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