shrimp, navy bean, arugula, cucumber, olive, tomato, red onion
chunky lemon basil dressing
What makes this the perfect garden party salad? Breezy summery colors ~ pink, green, yellow, red. Contrasting textures from creamy beans to crunchy cucumber. It’s light enough to enjoy on a hot summer day, yet substantial enough to be a satisfying entrée. Ease of preparation, everything is made ahead and refrigerated in separate containers. The salad is composed just before serving ~ it’s casual and informal. The dressing is bright and pizazzy, whole lemon adds a bold note… As for the flavor, please be my guest and Taste With The Eyes!
~ menu ~
appetizer ~ puff pastry with cantaloupe, blue cheese, walnuts, honey, balsamic syrup
entrée ~ garden party shrimp salad
dessert ~ limoncello lemon curd & non-fat yogurt parfait
vanilla meringue cookies
beverages ~ sauvignon blanc & sparkling lemonade
- shrimp ~ 21-25 size, peeled, tail-on, deveined, cooked then chilled
- wild arugula ~ lightly dressed with olive oil, salt and pepper
- tomato wedges
- cucumber, thin slices
- lemon wheels, cut in half
- red onion slivers
- olives ~ we like lucques
- navy beans ~ lightly dressed with olive oil, salt and pepper
- chunky lemon basil dressing
- basil leaves & borage blossom to garnish
Chunky Lemon Basil Dressing
- 5 lemon slices – 1/4″ thick, seeds removed
- 1 c. basil leaves, loosely packed
- olive oil
- salt and pepper
Chop lemon and basil in a food processor. Stream in oil until it reaches a chunky dressing consistency. Season to taste with salt and pepper. Serve at room temperature.
To compose: Place a small mound of arugula in the center of a plate, arrange shrimp on top of arugula. Place other ingredients around the shrimp. Finish by spooning chunky lemon basil dressing about the salad. Top with whole basil leaves for garnish. Serve with grilled bread brushed with olive oil.
I embellished the darling card by talented artist/blogger Shell Sherree to welcome my ΑΦ sisters to the garden party.
Thank you and ΑΟΕ ~ Molly, Deanna, Rachel, Abbi
and Peggy for the beautiful green & pink carafes