Coconut Shrimp Summer Salad
Big ole’ platter salads are still going really strong in my household and today’s recipe for our Coconut Shrimp Summer Salad with a Creamy Buttermilk-Chive Dressing is definitely a new favorite! I love that there is a lot of freshness as well as contrasting flavors happening here. We’re still taking full advantage of all the super sweet, summer stone fruit that’s currently everywhere, but this time paired it with equally as sweet heirloom tomatoes and then threw a little curve ball in there with light, crisp and bitter treviso! (or radicchio if that’s more your jam or all you can find).
I used desiccated and unsweetened coconut for the shrimp, instead of the more familiar sweetened and shredded coconut, because I think it adds a better crunch to the shrimp, which is really why we fry things anyway, isn’t it? :) I forgot to add corn to the salad, which I initially wanted to do, and while I bet it would make a killer addition, I don’t think it’s necessary. Enjoy!
Ingredients:
- coconut shrimp
- ½ cup all purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 cup unsweetened and desiccated coconut
- ½ cup ground almond meal
- 1 large egg, beaten
- 15 extra large shrimp, peeled, deveined with tails intact
- salt and pepper to taste
- *oil for frying
- creamy buttermilk and chive dressing
- 1 cup buttermilk
- 2 ½ tablespoons thinly sliced chives, divided
- 1 ounce (2 tablespoons) grated Parmesan
- 1 tablespoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- ½ lemon, juiced
- 1 garlic clove
- salt and pepper to taste
- salad
- 2 heads treviso (or radicchio), thinly sliced
- 2 heirloom tomatoes, thinly sliced
- 1 Parisian cucumber, cut into thin strips, thinly sliced (resembling ‘spaghetti’)
- 1 avocado, thinly sliced
- 1 white nectarine, pitted and cut into 12 wedges
- 1 ball burrata, drained
- thinly sliced chives, for garnish