When summer comes, my diet becomes lighter, and this is the time of year when I prepare more fresh salads than ever. Passing by the fresh produce the farmers have harvested is one thing I love. With all the fresh summer vegetables and fruits, it's an abundance of healthy and good ingredients to put together in delicious salads. The possibilities are endless, and the fun part is understanding what goes together well. It's a game of mix and match with colors, flavors and nutrients.
For this salad, I chose baby summer zucchini, one of the summer squashes available during this period. They were roasted in the oven with basic ingredients to enhance the flavor. The shrimp were simply grilled for just a few minutes on the griddle. And the best part? The miso dressing, which gives the salad an overall fantastic taste. It's absolutely a must-try. In fact, it's one of our favorite salads at home.
When you want to celebrate the different kinds of summer squash coming in, this is a fantastic shrimp salad recipe that I recommend. It has great flavors coming together in one dish, and the miso dressing gives it a richer taste.
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes
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