What would you say if I told you this summer salad recipe was the culinary equivalent of your favorite striped tee?
Sounds crazy so take a big sip of your (iced) coffee because Monday and hear me out.
Your favorite striped tee is a classic, the piece you toss on with a pair of boyfriend jeans and sandals on the weekend, just as easily tucking the tee into a pencil skirt with multistrand pearls and a blazer for Monday morning.
A striped tee is comforting and versatile, pairing with practically anything in your closet.
Langostino, roasted corn + feta salad is summer comfort at its finest and you can pair this summer salad with just about anything in your fridge + pantry.
I might have gone a little trigger-happy with the cayenne pepper…whoops.
The zesty, spicy salad is pretty delicious on its own, made only better when I tell you you can make this summer salad recipe in about 10 minutes. Which means only 10 minutes in a hot kitchen. I don’t know about you but in the summer, the last place I want to be is in front of a hot stove. Especially after work when you’re hangry hungry and just want to sit in front of the AC for-ev-er.
So make a big batch of this summer salad recipe and divide it up for lunches and dinners throughout the week. Remember when I said it was versatile?
Here we go:
– Stuff into a pita pocket
– Serve over fresh arugula and a drizzle of tzatziki
– Scoop into a queso fresco quesadilla (only a few more minutes on the stove!)
– Fold into a big bowl of guacamole
Whatever floats your boat!
And if cayenne pepper isn’t your thing, Old Bay would be pretty awesome. Just sayin’.
Ingredients
1 tbsp olive oil
1 shallot, minced
1 bag Trader Joe’s Roasted Corn
1 bag Trader Joe’s Langostino Tails (thawed)
1/4 cup cilantro
2 tbsp cayenne pepper
1 fresh lime
Crumbled feta
Directions
In a skillet over medium, heat the olive oil and toss in the minced shallot. Cook for about a minute and then add the corn and langostino tails. Toss to combine and cover over medium heat.
Stir occasionally for about 7 minutes and season with cilantro and cayenne pepper. Squeeze with the juice of 1 fresh lime, toss and remove from heat. Once cooled, add the crumbled feta and serve.
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