Summer Shrimp Salad with Cilantro

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
This light summer salad features a vinaigrette dressing. If you don't have cilantro, the salad's just as good with fresh basil.

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Nutritional Information

Calories 198
Caloriesfromfat 22 %
Fat 4.8 g
Satfat 0.7 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 20.4 g
Carbohydrate 20.9 g
Fiber 3.8 g
Cholesterol 129 mg
Iron 3.1 mg
Sodium 559 mg
Calcium 72 mg

Ingredients

Dressing:
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
Salad:
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

Preparation

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.

To prepare salad, combine shrimp and remaining ingredients in a large bowl. Add dressing mixture to shrimp mixture, tossing well.

Note:

Jean and Mike Kressy,

June 2003