For me, nothing brings out the flavor of summer quite like farm fresh New England produce. Right now, corn and tomatoes are at their peak and are plentiful at the farmers market and in our neighbor's gardens. I made this recipe as a play on succotash with corn, lima beans, and diced tomatoes. Since this was a main course I also added my favorite avocado and shrimp to pump up the volume. Grilling the corn brings out the sweetness and adds to the depth of the flavor. The light lemony dressing allows the flavors of the veggies to shine through.
3 cups 50/50 Salad Blend Mix (spring mix and baby spinach)
2 Ears Grilled Corn, kernels removed from cob
1 large tomato, diced
1/2 cup of steamed lima beans
1 avocado, sliced
2 tablespoons fresh chives chopped
1 tablespoon of butter
Juice of 1 lemon
1/2 teaspoon dijon mustard
1/2 teaspoon maple syrup
olive oil (about 1/4 cup or more to taste)
salt and pepper (to taste)
Combine the ingredients for the salad in a large bowl. Meanwhile, melt the butter for the shrimp in a cast iron skillet. Season the shrimp lightly with the cayenne and cajun seasoning. Add the shrimp to the pan and cook until pink and curled. Remove from pan, and cool while you assemble the dressing.
To assemble the dressing I like to use an old glass jar. I add all the ingredients to the jar and just shake until the dressing is combined. (This way each diner can add as much or as little dressing to their portion, and any leftover can be stored easily in the fridge!)
Add the shrimp to the salad, add the dressing to taste, and enjoy.