Pull up a seat... enjoy
Corn, Zucchini, and Shrimp Salad
Mom is really great at creating salads. Here is another one that she whipped up one afternoon from things we had in the fridge. Well, sort of… she did go to the store for the shrimp.
And again, we've given you a base to work from. Don't like shrimp - swap it out for beef. Need even more vitamin C in your diet - add another bell pepper, perhaps the yellow variety. You get the idea. Oh and yes, the dressing is simply a squeeze of fresh lemon juice.
Ingredients:
corn 2 cups, 330 grams -raw, fresh off the cob or frozen
zucchini 1 1/2 cups, 164 grams -small dice (approximate size of corn)
red pepper 1/2 cup, 62 grams -small dice (approximate size of corn)
olive oil 1tsp, 5mL
parsley 1/2 cup, 24 grams -chopped
green onion 1/4 cup, 18 grams -sliced
shrimp 1/2 lb, 238 grams -whole
chipotle pepper in adobo sauce 1TB, 15mL -fine mince
1/2 lemon -to squeeze for juice
makes 4, 1 cup servings
Prep:
Heat olive oil in saute pan over medium heat. Add shrimp and saute until pink and cooked through (remember, the shrimp will continue to cook once off the flame); set aside and let cool.
Using the same pan (add more olive oil if needed) saute the corn, zucchini, and red pepper for 2-3 minutes -you don't want to overcook them, just get rid of the raw taste. After a minute or two add the green onion, parsley, and chipotle -stir to combine.
Place in a serving dish, add the shrimp, and squeeze the lemon over the top.
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