Summer Shrimp & Melon Salad
In Normandy, our summer temps normally don’t exceed 90 ° F but occasionally in July, we are hit with a brief heatwave. A cool refreshing salad is a go-to when the oven won’t be used for a day or two. Loaded with great things and edible flowers and herbs from the potager. Main ingredients; melon, grapefruit, cucumber, salad greens, cooked chilled shrimp (or lean chicken meat ... or vegetarian).
Part 1 - Mise-en-place
The basic ingredients
Salad greens
Melon - prepared with a melon-baller
Cucumber - sliced thinly or spiralized
One pink grapefruit, sectioned
Fresh basil leaves
Your choice of protein: Chilled cooked shrimp or prawns, chopped cooked chicken breast or marinated tofu.
I love a summer mix of baby greens, but in a pinch you can use a simple Romain or green-leaf salad. The quantity of each vegetable can be determined by your personal taste.
Part 2- The dressing
2 tablespoons rice vinegar
1 tablespoon olive oil
1/2 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 teaspoons fresh grated ginger
1 teaspoon Harissa chili-paste (optional but so good!)
Sesame seeds, chia seeds, edible flowers ...
Part 3 - Bringing it all together
Method
Combine the vegetables and melon balls. Add the chilled shrimp and toss with the dressing. Top with dried petals and sesame seeds.
The dressing can be made in advance but should be tossed with the salad just before serving.
About the Author
Cat Bude is a cookbook author, writer, photographer & foodie living on a farm in Normandy called Rabbit Hill. She loves to frequent local French markets and hosts and teaches both online and in-person cooking classes. She is also an entrepreneur and business owner with an online shop that features French culinary and vintage items and a culinary shop in Cormeilles, Normandy.
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