Summer BBQ’s are the highlights of summer social events and memories, but can be one of the biggest pitfalls in healthy eating. Filled with delicious high calorie foods and adult beverages a BBQ can leave you with few options for making good choices. But it doesn’t have to be that way!
One of our summer strategies is to bring your favorite healthy dish with you! This simple protein, nutrient packed summer salad is light and refreshing. It can be catered to your own personal tastes. If you don’t like cucumbers, no big deal, leave them out and add some of your favorite veggies! Have fun with this recipe and we promise it will be a huge hit!
Kelsey’s Shrimp Summer Salad
- Shrimp, chopped
- Cherry tomatoes, halved
- Cucumber, peeled and diced
- Red or Yellow Bell Pepper, diced
- Mango, chopped
- Avocado, chopped
- Red onion, chopped
- Corn, Fresh or Grilled
- Lime juice
- Rice wine vinegar
- Salt & Pepper
If you prefer grilled corn (which we highly recommend) prepare oven by turning on to 400 degrees. Place corn on a lightly oiled baking sheet and roast in oven for roughly 15-20 minutes until slightly browned. This can also be done on the grill. Use oiled tin foil on the grill in a medium setting.
While corn is roasting or grilling, prepare all ingredients by coarsely chopping shrimp, fruit, veggies and cilantro. Place all in bowl.
Once corn is grilled to your liking, set aside to cool. Once cool add to bowl and add limejuice, a splash of rice vinegar, garlic, salt and pepper to taste. Place in the refrigerator for 2-3 hours so flavors can meld together.
Bring to your Summer BBQ or make for your week! Can be served alone or over Romaine lettuce.
Check out Kelsey in action on KATU Afternoon Live! making this delicious salad!