From gardens to garden parties, the season of fresh produce is upon us at last. With the hot days of summer finally here, I like to move my weekly meal prep time to the early morning while the temperature is still cool enough to comfortably cook a few things that can be enjoyed as a chilled entrée later.
Each of the recipes I’m sharing this month have at least one item that needs to be cooked ahead of time, which is why I prefer to do it all at once in one gloriously sweaty hour on a weekend morning so that I can enjoy carefree, heat-free assembly of ingredients later in the week.
Cold shrimp salad is a nice summer go-to and while mayonnaise-based dressings are a little bit out of fashion, it’s easy to lighten up by reducing the traditional amount of mayo and going heavier on the other, lighter ingredients. Avocado is the perfect complement to the shrimp, and the addition of pea pods adds a nice, crisp element to your salad.
Chilled Shrimp Salad with Avocado & Pea Pods
Serves 4
1 lb. of cooked, peeled, chilled shrimp, cut into halves or thirds, depending on size
2 avocados, peeled and diced
2 stalks celery, diced
½ cup diced roasted red peppers
2 cups snap pea pods, sliced into thirds on the diagonal
Dressing:
Whisk together:
½ cup mayo
Juice of 1 lemon
2 Tb fresh dill, stems removed and then chopped
Salt and pepper to taste
Olive oil
1 tsp Tajin seasoning