Melon, Poppyseed and Shrimp Salad
Tamara Green and Sarah Grossman's recipe for a fibre-rich salad with shrimp, melon and an easy honey-lime vinaigrette.
Ingredients
- 1 lime halved
- ½ tsp sea salt
- 8 black peppercorns
- 1 lb large raw shrimp peeled and deveined (tails can be left on, if you prefer)
- ½ pkg thin rice noodles optional
- 2 radishes cut in matchsticks or half-moons
- ⅓ cucumber cut in matchsticks or half-moons
- 1 cup chopped snap peas or snow peas
- ½ cup cantaloupe cut in ½-inch cubes
- ¼ small red onion thinly sliced, or ¼ cup pickled red onion
- ½-1 avocado peeled, pitted and sliced
- ½-1 cup roughly torn mixed fresh herbs mint, basil and/ or cilantro
- 1 tbsp poppy seeds
Honey Lime Vinaigrette
- ⅓ cup extra virgin olive oil
- ⅓ cup lime juice
- ¼ cup + 1 tbsp rice vinegar
- 1 tbsp honey
- 1 small garlic clove minced
- ½ tsp sea salt
- A few cracks of pepper
Instructions
- Pour 16 cups of water into a pot, squeeze in the juice of half a lime, and then put both lime halves in the pot, add the salt and peppercorns and bring to a boil. Add the shrimp, cover the pot, and remove from the heat. Let stand for 5 minutes or until the shrimp turn pink. Using a slotted spoon, immediately transfer the shrimp to a sieve and run under cold water for 45 seconds to stop the cooking.
- If you’re using rice noodles, boil a pot of water, turn off the heat and add the noodles, giving them a quick stir. Let sit for 7 to 10 minutes, then drain and rinse under cold water.
- To make the vinaigrette, whisk together the oil, lime juice, rice vinegar, honey, garlic, salt and pepper.
- In a large bowl, toss together the shrimp, radishes, cucumber, snap peas, cantaloupe, red onion and noodles. Pour the vinaigrette overtop and toss to coat.
- Top with avocado, fresh herbs and poppy seeds. Give it all another gentle toss to incorporate the toppings. It’s best to enjoy this recipe right away.