Summer Shrimp Salad with Cilantro
Photography: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke; 
This light summer salad features a vinaigrette dressing. If you don't have cilantro, the salad's just as good with fresh basil.
| Servings:4 servings (serving size: 1 3/4 cups) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- Dressing:
- 1/2 cup vegetable broth
- 1 1/2 teaspoons cornstarch
- 3 tablespoons fresh lime juice
- 2 teaspoons extravirgin olive oil
- 3/4 teaspoon sugar
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black peppercorns
-
Salad: - 1 pound medium shrimp, cooked and peeled
- 1 1/2 cups julienne-cut yellow squash
- 1 1/2 cups julienne-cut zucchini
- 1 1/2 cups cherry tomatoes, halved
- 1 cup fresh corn kernels (about 2 ears)
- 2 tablespoons minced fresh cilantro
Amount Per
Serving
- fat:4.8 g
- protein:20.4 g
- carbohydrate:20.9 g
- iron:3.1 mg
- calories from fat:22 %
- sodium:559 mg
- cholesterol:129 mg
- saturated fat:0.7 g
- mono fat:2.1 g
- calories:198
- poly fat:1.2 g
- calcium:72 mg
- fiber:3.8 g
directions
To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns). Cool.
To prepare salad, combine shrimp and remaining ingredients in a large bowl. Add dressing mixture to shrimp mixture, tossing well.
