When it gets hot outside, I start to think about salads. Just like soups in the fall and winter, salads are the savior of summer dinner.
I like to wander through the farmer’s market, without a menu in mind, stuffing my bags with whatever is at its peak. With staples on hand like: farro and short pasta, feta and Parmesan, sundried tomatoes in olive oil and kalamata olives; salads are a few minutes and a bit of creativity away. I might make: farro with feta and grilled vegetables; romaine with heirloom tomato, avocado and cucumber; pasta with cucumber, tomato, kalamata olives, and sundried tomatoes.
When I’m lucky, one of these combinations is too good not to share. This salad qualifies.
Flavor bomb. That’s how I would describe this salad: savoy, sweet, spicy, salty. Then you have the crunch of celery, cucumber, and almonds, and the buttery richness of shrimp and spicy mayonnaise. Serve it over a bed of chopped, crunchy lettuce or, even better, in lettuce or cabbage cups for an al fresco dinner sans silverware. Perfect for a sultry summer evening.
**I originally published this recipe in July of 2012. Since then, I’ve made a few changes; here is the updated recipe.
- ¼ cup mayonnaise
- 1 tablespoon sriracha hot chili sauce
- ½ teaspoon each soy sauce and lemon juice
- ¾ pound medium shrimp, peeled and deveined
- 1 cucumber, peeled, quartered and sliced into ½" wedges (no need to peel if you're using an English cucumber)
- ½ cantaloupe or honeydew melon, seeded and cut into bite-size chunks
- 1 green onion, chopped
- 2 ribs celery, chopped
- 1 avocado, cut in bite size chunks
- ½ cup toasted almonds, chopped? (tamari roasted almonds are great)
- ½ cup fresh basil leaves, sliced crosswise into thin slivers
- 8 cabbage or butter lettuce leaves (optional)
- To make the spicy mayonnaise, whisk together mayonnaise, sriracha hot chili sauce, soy sauce, and lemon juice in a small bowl; set aside.
- To cook the shrimp, bring about 2 cups of water to boil in a small saucepan (you want just enough water to cover the shrimp); stir in a small handful of salt. Add shrimp and cook for about 2 minutes, or until pink and cooked through. Drain shrimp in a colander and set aside to cool. Coarsely chop the shrimp when they are cool enough to handle.
- Meanwhile, in a large bowl combine cucumber, melon, green onions, celery, avocado, almonds. Add chopped shrimp. Spoon spicy mayonnaise over mixture and gently stir to combine. Divide salad between four serving plates or scoop into whole cabbage or lettuce leaves divided among the plates. Sprinkle slivered basil evenly over each. Serve.
Welcome! I'm Marissa, and I write this blog. I write about the recipes that propel me (and hopefully you) into the kitchen. 
Great flavour combination! I love salads with fruit in. The melon sounds perfect!
I made this last night and amazing is an understatement. It was absolutely fantastic! The spicy mayo is delightful and the combination of flavors explodes in your mouth! This is definitely a new summer favorite of mine!
This looks fabulous!!!
I love such fresh light salads in this crazy hot weather..
Loving the spicy mayo!!
Very delicious looking with unique and defiantly interesting combination of flavors. Great pics!
Looks so delicious and fresh !!! Bellissima
Thanks Giovanna. You knocked me out today with that sunflower field photo on you blog…Just beautiful!
Oh these are so cute! I love how colorful they are!
Thanks!
I’m a huge mayonnaise lover! In fact, if I cut it out, I think I’d lose lots of weight but I love the stuff so much. This looks totally up my alley! 🙂
Hi Lorraine – I relate, but It’s so good, isn’t it?
I just realized I left this comment on the wrong blog entry, how silly of me! Lets try this again!
This recipe sounds delicious! I can’t wait to try it, especially the spicy mayo! I love your blog, glad I came across it! Your pictures are great! Will definitely be following
Would love for you to stop by my blog sometime. New blog friends are the best!
Hi Sabrina – Thank you. I did stop by your blog – the pasta salad you have posted looks really good. 🙂
So can’t wait to make this! I love the decadent simplicity.
Thanks Barb!