Summer Shrimp Salad with Yogurt Dressing

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Greetings everyone! So sorry for the long absence. As mentioned in the last post I wrote — nearly three weeks ago, the longest I’ve ever gone — I have been traveling, returning a few days ago, but unable to get anything done this week thanks to the insane velocity of the news out of Washington. I swore off Twitter on vacation, but, sadly it was not hard to slip right back into the productivity-crushing rhythm upon my return. I realize this is no excuse for disappearing on you, but I promise I’ll be back to earth next week with a legitimate highlight reel of our travels if not a full-on recipe for a big old #NothingBurger. [To the editors waiting for me to file assignments: a) I hope you are not reading this and b) I know you understand!]

In the meantime, I wanted to at least share an easy summer dinner that I made for Abby and her friend the other night. We were at my sister’s house in Long Island craving something light and healthy. Actually the girls were requesting Pizza Salad (they got Caprese, same difference) and I had visions of a vegetable-loaded seafood something or other. It was one of those days where the fridge and fruit bowl were filled with an ear of corn here, a half a cucumber there, so I went into Kitchen-Sink mode, boiling some shrimp, then prepping every scrap of vegetable I could find, then hoping for the best. A ball of pizza dough became a cheater’s foccacia just right for soaking up the tangy yogurt dressing. As usual, resourcefulness yielded sweet rewards.

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Summer Shrimp Salad with Yogurt Dressing
Serves 4

Salad
1 pound shrimp, cooked and chilled (buy cooked to save time or a foolproof shrimp cooking method: Add to boiling water and cook exactly three minutes. Drain and chill; would of course also be delicious grilled)
2-3 medium roasted beets, sliced (foolproof beet roasting recipe: wrap in foil with skins on, roast at 375°F for 1 1/2 hours; skin should peel right off)
2 ears sweet corn, shucked
1 cucumber, peeled, seeded and sliced thin
handful green beans, simmered three minutes and chopped
3 tablespoons red onion, minced finely (next time, I think I’d use pickled onions, FYI)
1 avocado, sliced
handful cilantro, chopped

Yogurt Dressing

3 tablespoons plain yogurt (I used Greek 2%)
3 tablespoons red wine vinegar
kosher salt and freshly ground pepper
squeeze of Sriracha
squeeze of fresh lemon juice
1/3 cup olive oil

Toss salad ingredients in a deep platter or a bowl. Whisk dressing ingredients together then toss with salad. Garnish with more freshly ground black pepper if desired. Serve with crusty bread or cheater’s focaccia. (See pizza salad recipe for focaccia instructions.)

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Recommended drinking: California Chardonnay (if it’s a weekend🙂 ) Recommended listening: Pod Save America.