Summer Salad

Serves 4

A favorite salad which is easy to prepare ahead and keep until the guests arrive. Obviously named Summer Salad, it never fails to cool things down with its clean taste, and it’s perfect for those summer cook-outs and barbeques.


  • 6 Jumbo Shrimp
  • 1 Bunch Asparagus
  • ½ lb String Beans
  • 2 Plum Tomatoes, sliced
  • 1 Cucumber, peeled & sliced
  • ½ Red Onion, sliced very thin
  • ¼ cup Virgin Olive Oil
  • 3 Tbsp Balsamic Vinegar
  • Salt & Pepper to taste


  1. Boil the shrimp about 5 minutes until just tender. Cook asparagus and string beans al dente. Chill shrimp, asparagus, green beans and tomato in the refrigerator for at least an hour, then place all ingredients in a chilled salad bowl and toss lightly to distribute the oil and vinegar evenly.