This past summer has been full of salads at my house.
But not boring salads. Of course not.
The only salads coming out of my kitchen, are unique, complex, and totally delicious ones. Then again, If I made anything else, my family would probably have ordered takeout.
Let’s just say that they’re not salad people.
Don’t worry, though. I think that after this dish, I may have changed their minds.
With barley, fresh corn, shrimp, and a super yummy and light dressing, this Barley and Shrimp salad tastes good enough to make anyone eating it forget that it’s healthy.
Now that’s impressive.
Barley Shrimp Salad – recipe inspired by this one
Barley Shrimp Salad
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
- Cook barley as directed on package. In a small bowl, make dressing by combining lime zest, lime juice, olive oil, and salt. Then, in a large bowl combine together cooked barley, shrimp, mango, basil, corn, and red pepper. Toss with dressing. Serve salad over a bed of greens, or alone in a bowl.
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.
Revisited Recipe of the Day:
Greek Pasta Salad