Summer Shrimp Salad with Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This light summer salad features a vinaigrette dressing. If you don't have cilantro, the salad's just as good with fresh basil. Ingredients:
1/2 cup vegetable broth |
1 1/2 teaspoons cornstarch |
3 tablespoons fresh lime juice |
2 teaspoons extravirgin olive oil |
3/4 teaspoon sugar |
1/4 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black peppercorns |
1 pound medium shrimp, cooked and peeled |
1 1/2 cups julienne-cut yellow squash |
1 1/2 cups julienne-cut zucchini |
1 1/2 cups cherry tomatoes, halved |
1 cup fresh corn kernels (about 2 ears) |
2 tablespoons minced fresh cilantro |
Directions:
1. To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns). Cool.
2. To prepare salad, combine shrimp and remaining ingredients in a large bowl. Add dressing mixture to shrimp mixture, tossing well.
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