We made a really interesting salad this week. Totally different from the types of salad we usually make based on this recipe called Summer Garden Salad with Chili Garlic Shrimp. It started with shrimp, tossed lightly in hot sauce and cumin. Alongside chunks of tomato, avocado, and cucumber, I added papaya, which added a welcome sweetness to the light salad.
In the dressing, I used half lemon and half lime juice because that's what I had, but it was still quite delicious. The sesame oil was the dominant flavor but went really well with the clean flavors of the rest of the ingredients. I also subsitituted basil for mint because frankly, I don't really enjoy raw mint in savory dishes.
In the end, the alterations I made pushed it toward something very Thai - ever had papaya salad? This had a similar theme. It was incredibly light and healthy - there are about 2 entire tablespoons of oil in the whole thing. We made this on a 90 degree day and it was exactly what we wanted to eat!
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