"Effortless Elegance: A High-Yield Shrimp and Bean Salad"
Noura AlZahrani
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During the summer, I embrace what I like to refer to as my salad-bar way of life. This implies that most of my evening meals consist of a carefree combination of chilled dishes, created from whatever ingredients I have in my kitchen. For instance, I might combine together leftover steamed green beans, toasted nuts, and radicchio in a tangy vinaigrette. Or I could assemble a Caprese salad using a succulent heirloom tomato, fresh mozzarella, basil, and a drizzle of olive oil. Grilled zucchini and peppers sprinkled with za'atar, a mixture of corn, avocado, and black beans with lime and fresh herbs, and a spread of hummus topped with chickpeas and sumac are some other possibilities.
I always include a simple green salad and warm bread on the table as well. I plan these meals just enough to ensure I have the necessary ingredients, but I also leave room for creativity. The only requirement is that they are easy to put together.
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One dish that I often prepare during the summer is this shrimp and white bean salad. I typically have all the ingredients on hand - frozen shrimp and pesto, canned beans, and some basic produce items. These ingredients come together to create a luxurious, sophisticated, and protein-rich plate. Sometimes I boil the shrimp in advance and keep it in the refrigerator (it's great for snacking with cocktail sauce), but if I'm feeling lazy, I buy pre-cooked shrimp. Then, all I have to do is toss it with tender white beans, finely diced celery and onion, and the flavorful pesto and lemon dressing. For an added touch of elegance, I serve the salad in lettuce leaves and top it with fresh basil. Whether enjoyed as is, with crusty bread, or as part of a larger meal, this no-cook dish offers a lot of goodness with minimal effort. And that's what the salad-bar way of life is all about.
