By Leigha Burnham
Time for a second summer salad in our summer salad series. (Say that sentence fast three or four times!) I struggled a bit with what salad to share this week, because my heart was set on my grandmother's potato salad. But since I'm trying to eat a little "lighter" this summer, I decided to make an old favorite from my South Beach dieting days. I don't adhere very strictly to the South Beach Diet plan, but I must say that some of the recipes are divine! And to get a flavorful meal with the added bonus of the slimming factor wins in my book!
Georgia has a huge shrimping industry! If you have ever visited Savannah, Darien, St. Mary's, Jekyll, or even Tybee, you have probably had a version of this Southern favorite. It is served at bridal showers, baby showers, and tea parties. It is so familiar that I tend to make this salad from memory and I also tweak it every now and again by adding or substituting ingredients. I very often substitute cucumber for the celery since my husband isn't a fan. I always put more dill than what is called for because I absolutely love dill! Play around with this one to get it just the way you like it. I have also given you two serving options in the photos...the first is the traditional "in-a-bowl" method with some celery sticks on the side. The second serving option is how the ABG curator and I enjoyed this tasty treat for lunch today...as hors d'oeuvres, with a little of the salad mounded up on thick slices of fresh cucumber from the farmer's stand. Yum!
South Beach Diet Shrimp Salad
Whisk together sour cream, mayonnaise, lime juice, lime zest, dill, and salt in a large bowl. Add shrimp and celery; toss gently to coat. Refrigerate until ready to serve.
This past week was an active one when it comes to audio. Here's what went on:
Monday was Memorial Day and that was recognized on the ABG's Soundcloud with Sam's Memorial Day Thoughts.
Tuesday, Sam discussed the Libertarian National Convention, economic issues, and Memorial Day on America's Web Radio's weekly conservative talk show Greg's List hosted by Greg Williams.
Friday Sam once again participated in the weekly Breakroom segment of GPB's daily show On Second Thought, hosted by Celeste Headlee. Friday's Breakroom segment can be found here.
And later that day we added another entry to our Soundcloud from atop Pine Mountain in Cobb County in which we explored the place where the "Fighting Bishop" Leonidas Polk fell.
It made for a busy week to start off what promises to be a busy summer. There's plenty of recipes, on location video & audio, and our regular writing, including some summer fiction, still to come.
See you soon!
By Leigha Burnham
Ahhh....summer. I love it for many reasons. I love that I am no longer a slave to the alarm clock per my 10-month employment in the field of education. I love the long hot days....yes, I actually like it when it is 90-something degrees outside. I love that I have hours to spend talking with and listening to my children. I love our family road trips all over our beautiful Georgia and beyond. And, I love a cool Southern salad. Yup. We Southerners don't always boil our beans to mush or deep fry everything green. We also savor the crispness of fresh delights from the garden when they are carefully combined and then topped with a light dressing of some kind. So thus begins the first installment in a summer-long series by yours truly, Mrs. ABG.
There are many varieties of cucumber salad. This happens to be my favorite. Probably because it is like eating dill pickles, but better. And it is extremely healthy for you, although not all Southern salads usually are...
Tart Cucumber Salad
2 cucumbers, washed and sliced thin (skin is optional based on personal preference)
2 cups cherry tomato
1/2 red onion, sliced extremely thin
For the dressing:
2 Tbsp fresh dill or 1 Tbsp of dried dill
1 Tbsp extra virgin olive oil
2 Tbsp white vinegar
1 tsp dijon mustard (or my new favorite, horseradish mustard)
black pepper and sea salt to taste
*if you can't stand the tartness of this dressing, add 1 tsp of local honey
Simply whisk all the ingredients for the salad dressing in a large glass bowl and then dump in your fresh veggies. I put mine in a Pampered Chef bowl, pop on the lid, and give it a good shake! Chill for an hour or two and it is ready to serve. Mmm.....mouth-watering and perfect for a hot summer day.
Historian, self-proclaimed gentleman, agrarian-at-heart, & curator extraordinaire