Try to get Argentinian shrimp, which have a very sweet taste, for this grilled shrimps on green panzanella dish.Danielle Matar/The Globe and Mail
Do you remember green goddess dressing? A mixture of avocado, mayo and sour cream seasoned with tarragon vinegar. It was big in the 1970s for crab or shrimp salads. Now, with the renaissance of avocados as a health food this dressing is back in style. I have a version I serve with my bitter lettuce salad with fried chicken. The richness and slight sweetness of the dressing balances the pepperiness from the radicchio and endive.
When hot summer days call for lighter cooking, serving salads with a protein is my go-to dinner. Here are two that are easy and fit the summer bill.
Lucy Waverman