Melon Salad with Basil and Ricotta Salata
4 cups mixed melon, cubed or balled
2 oz shredded ricotta salad
1 tbsp fresh basil, thinly sliced
Toss melon with basil then top with shredded cheese
Shrimp, Corn and Tomato Salad Sandwich
1 pound fresh shrimp, peeled and deveined
Juice and zest of one lemon
1 tbsp olive oil
Salt and pepper
Salad:
2 ears of corn, kernels removed
1 pint cherry tomatoes, halved
1 cup baby arugula
¼ cup olive oil
2 tbsp red wine vinegar
1 clove of garlic
1 tsp Dijon mustard
¼ tsp smoked paprika
1 tbsp fresh chives, chopped
1 tbsp fresh parsley, chopped
4 whole wheat pita halves
Marinate shrimp in lemon, olive oil, salt and pepper. Prepare grill. Cook shrimp for 2 minutes per side or until pink and firm. Cool.
In a bowl combine the cooked shrimp with the corn, tomatoes and arugula. In a food processor blend the oil through parsley. Toss with shrimp mixture and season with salt and pepper.
Stuff pita with mixture and serve.
