This light summer salad features a vinaigrette dressing. If you don't have cilantro, the salad's just as good with fresh basil.
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
How to Make It
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.