During the summer, I embrace what I like to call my salad-bar lifestyle. This means that most of my dinners consist of a carefree combination of chilled dishes, made from whatever ingredients I have in the kitchen. For example, I might mix together leftover steamed green beans, toasted nuts, and radicchio in a mustardy vinaigrette. Or I could create a Caprese salad using a juicy heirloom tomato, fresh mozzarella, basil, and a drizzle of olive oil. Grilled zucchini and peppers sprinkled with za'atar, a toss of corn, avocado, and black beans with lime and fresh herbs, and a smear of hummus topped with chickpeas and sumac are some other options.
I always include a simple green salad and warm bread on the table as well. I plan these meals just enough to ensure I have the necessary ingredients, but I also leave room for creativity. The only requirement is that they are easy to put together.
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One dish that I frequently make during the summer is this shrimp and white bean salad. I usually have all the ingredients on hand - frozen shrimp and pesto, canned beans, and some basic produce items. These ingredients come together to create a luxurious, elegant, and protein-rich plate.
Sometimes I boil the shrimp in advance and keep it in the fridge (it's great for snacking with cocktail sauce), but if I'm feeling lazy, I buy pre-cooked shrimp. Then, all I have to do is toss it with tender white beans, finely diced celery and onion, and the flavorful pesto and lemon dressing. For an extra touch of sophistication, I serve the salad in lettuce leaves and top it with fresh basil.
Whether enjoyed as is, with crusty bread, or as part of a larger meal, this no-cook dish offers a lot of goodness with minimal effort. And that's what the salad-bar lifestyle is all about.11:47 PM
