On summer evenings when I can’t stand the idea of turning on any heat source in the kitchen, I like to put together this refreshing salad. I serve crunchy, gluten-free rice crackers alongside.
Fresh lime juice, 3tablespoons
Vegetable oil, 3tablespoons
Asian fish sauce, 1tablespoon
Serrano chiles, 1½–2, seeded and minced
Shallot, 2teaspoons minced
Kosher salt and freshly ground pepper
Large or medium shrimp (26–35per pound), 1lb (500g) peeled, deveined, and cooked
Persian cucumbers, 6, halved lengthwise, cut crosswise into ½-inch (12 mm) pieces
Heirloom tomatoes, 2 large, cut into ¾–1-inch (2–2.5 cm) pieces
Fresh mint, ⅓cup (⅓oz/10g) small leaves
Fresh basil, ⅓cup (⅓oz/10g) small leaves
Salted peanuts, 3tablespoons coarsely chopped
Lime wedges for serving
In a small bowl, mix the lime juice, oil, fish sauce, chiles, shallot, and sugar. Season the dressing to taste with salt and black pepper.
In a large bowl, combine the shrimp, cucumbers, and tomatoes. Add the dressing, mint, and basil and toss to combine. Divide the salad among 4 plates. Sprinkle with peanuts. Serve right away with lime wedges to squeeze over the salad.