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
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
The dressing can be made in advance and tossed with the salad just before serving.
I use chilled steamed shrimp, but cold chicken breast also works well.
About the Author
Writer, photographer & foodie living on a farm in Normandy called Rabbit Hill, I also run a French lifestyle online pop-up shop and offer French foodie workshops.
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