Name: Asian-Style Shrimp, Tomato, and Cucumber Salad
Yield: Makes 4 Servings
Ingredients: Lime wedges for serving; Vegetable oil, 3 tablespoons; Shallot, 2 teaspoons minced; Sugar, ½ teaspoon; Kosher salt and freshly ground pepper; Large or medium shrimp (26–35 per pound), 1 lb (500 g) peeled, deveined, and cooked; Asian fish sauce, 1 tablespoon; Serrano chiles, 1½–2, seeded and minced; Fresh lime juice, 3 tablespoons; Fresh mint, ⅓ cup (⅓ oz/10 g) small leaves; Fresh basil, ⅓ cup (⅓ oz/10 g) small leaves; Salted peanuts, 3 tablespoons coarsely chopped; Heirloom tomatoes, 2 large, cut into ¾–1-inch (2–2.5 cm) pieces; Persian cucumbers, 6, halved lengthwise, cut crosswise into ½-inch (12 mm) pieces

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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.

Ingredients

Fresh lime juice, 3 tablespoons
Vegetable oil, 3 tablespoons
Asian fish sauce

Pescatarian
Summer
Spicy
Gluten-free

Method

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 t

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