I love a good, hearty salad for a meal, especially in the summer when it’s hot. Today, I went to a local farmer’s market and found some wonderful heirloom tomatoes, super sweet corn (seriously, so sweet that you can eat it raw and it’s fantastic), a great loaf of bread with roasted peppers and goat cheese in it, and some other goodies. By the time I got home, I knew I wanted a salad, so this is what I came up with for my main dish this week. Be forewarned, this is not a very defined recipe (except for the dressing) …after all, a salad is a salad, use what you have and what you like.
SUMMER SALAD WITH CREAMY AVOCADO DRESSING
Pan seared shrimp (see note)
Fresh marjoram, chopped
Half of one red onion, sliced
Heirloom tomatoes, chopped
Kernels from one ear sweet corn
1 avocado, sliced
Crumbled blue cheese
Homemade croutons (see note)
For the dressing:
1 avocado, halved, pitted, peeled, diced
¼ cup plain Greek yogurt
Juice of half a lemon
2 tablespoons chopped fresh chives
Salt and pepper to taste
To make the dressing, put the avocado, yogurt, lemon juice, chives, salt and pepper to taste in a blender. Puree and add milk slowly while blending until you reach desired consistency. (I started with ¼ cup, but added more.) Arrange salad ingredients on plates and top with dressing.
NOTE: For the shrimp, I used 1 ½ pounds of shrimp, peeled and deveined. I put olive oil, salt and pepper, and Old Bay seasoning on it and cooked in pan on high heat until pink and opaque, about5- 7 minutes (they were large shrimp). For the croutons, I cubed bread and tossed with olive oil, salt, pepper, and granulated garlic and baked in 375 degree oven until golden and crunchy.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg