Easy2Make Summer Salad!
Updated: Aug 18
On hot summer days I really don't feel like spending a lot of time in the kitchen. Instead, I try to come up with lots of quick, tasty and easy2make versatile dishes that please the palate. . . and the eye!
Here is a recipe for one of my healthy summer favorites . . . Lima bean, fennel and artichoke salad with jumbo shrimp that I just love and I'm pretty sure you will too. . . with or without the shrimp . . . wherever you are located in the world!
The photo is taken on a beautiful summer day in Iceland . . . where I served this dish as a main course luncheon salad with a glass of chilled white wine and crusty village type bread!
Shrimp, Lima Bean, Fennel & Artichoke Salad
½ cup olive oil
1 cup scallions – coarsely sliced
1 ½ cup coarsely sliced fresh fennel
12 - 18 jumbo shrimp with tail (pre-cooked)
400 g can green Lima beans (drained)
400 g can artichoke hearts (drained and cut in half)
½ cup – 1 cup fresh lemon juice
Finely chopped fresh dill
Salt and pepper – to taste
Garnish: Freshly chopped dill and lemon zest (optional)
In a large heavy saucepan, heat olive oil and sauté scallions. Add fennel to pan and cook for about 3 – 4 minutes, or to taste. Add pre-cooked shrimp, Lima beans, artichoke hearts, lemon juice and dill to taste. Gently shake pan and cook for a few minutes for a warm salad or just mix very gently.
Season with salt and pepper, to taste and place on serving platter or on individual plates. Garnish with fresh dill and grated lemon zest.
Yield: 6 servings
This dish is also truly delicious without the shrimp but if your budget allows, or for a special occasion, the shrimp make it truly special!
When I made this recipe on one of my trips to Iceland I used frozen jumbo Sælkera rækjur but you can use pretty much any type of shrimp you like.
The small Atlantic type shrimp are also great for this dish and make it even quicker2make . . . as normally you can buy those frozen or in brine . . . which means there is no cooking involved!
© Chef Karitas - July 2019