This past summer has been full of salads at my house.
Barley Shrimp Salad – recipe inspired by this one
- 1 cup pearl barley
- 1/2 tsp lime zest
- 1/4 cup lime juice
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 pound cooked shrimp
- 1 mango, pitted and cut into 1/2 inch cubes
- 1/2 cup basil, chopped
- 4 ears of cooked fresh corn, kernels removed
- 1 red bell pepper, cut into 1/2 inch pieces
I know that some people associate the world “salad” with tasteless greens and/or vegetables coated in dressing. Anyone who does that, you need, need, need to make this now.
I swear it will change your view on salads forever. No more will they be something to avoid, but rather a dish to look forward to. Believe me, when done right, a salad can be just as good any burger.
This particular salad is also perfect for summer, as it requires absolutely no oven at all. Because the least thing anyone wants during 90% humidity is something more heating up the house.
So there you go, yet another reason to make this. It’s almost like you have no choice.