Start with the salad. In place of the classic potato salad, we created a squash and apple lookalike. The inspiration for this was the Waldorf salad, which dresses a mix of chopped apples, celery and walnuts with a mayonnaise dressing. We kept all of that, but lightened the dressing with yogurt and added squash and plenty of fresh herbs.
Next up, round out your meal with some seafood. We grill up some curried shrimp kebabs and serve them over a salad that is one part guacamole, one part fruit salad. The combination of chopped watermelon and avocado is surprisingly refreshing and delicious. It’s a fine side, or even a lighter main.
Butternut Squash and Apple Waldorf Salad
1 pound butternut squash, peeled and cut into 1/2-inch chunks
1/2 cup plain Greek yogurt
1/4 cup light mayonnaise
2 tablespoons cider vinegar
2 tablespoons chopped fresh chives
2 tablespoons finely minced fresh rosemary
Kosher salt and ground black pepper
3 tart apples, such as Granny Smith or Jazz, cored and chopped
3 ribs celery, chopped
1/2 cup chopped toasted walnuts
Bring a large pot of salted water to a boil. Add the squash and boil for 5 to 7 minutes, or until just tender. Be careful not to overcook. Drain immediately and spread on a rimmed baking sheet to cool completely.
Meanwhile, in a medium bowl, whisk together the yogurt, mayonnaise, vinegar, chives and rosemary. Season with salt and pepper. Gently stir in the apples, celery, walnuts and cooled squash.
Nutrition information per serving: 180 calories; 80 calories from fat (44 percent of total calories); 8 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 25 g carbohydrate; 5 g fiber; 12 g sugar; 4 g protein; 180 mg sodium.
Start to finish: 25 minutes; Servings: 6
Curried Shrimp Kebabs with Watermelon-Avocado Salad
1 tablespoon olive oil
2 tablespoons red wine vinegar
2 tablespoons curry powder
16 ounces large raw shrimp, peeled and deveined
3 cups diced watermelon
2 avocados, pitted and diced
4 scallions, thinly sliced
2 tablespoons lime juice
Kosher salt and ground black pepper
20 ounces cocktail tomatoes
Torn fresh basil leaves, to serve
Pecorino cheese, to serve
In a medium bowl, whisk together the olive oil, vinegar and curry powder. Add the shrimp and stir to coat. Refrigerate for at least 1 hour and up to 4 hours.
Just before you’re ready to grill the shrimp, assemble the salad. In a medium bowl, gently combine the watermelon, avocados, scallions and lime juice. Season with salt and pepper.
Heat the grill to medium-high. Use an oil-soaked paper towel held with tongs to coat the grates with oil.
Thread the shrimp onto skewers, adding a cocktail tomato every few shrimp. Grill for 3 to 4 minutes, turning once or twice for even browning. Serve the shrimp and tomatoes over the watermelon and avocado salad. Top with torn basil leaves and crumbled pecorino.
Nutrition information per serving: 400 calories; 190 calories from fat (48 percent of total calories); 22 g fat (3.5 g saturated; 0 g trans fats); 175 mg cholesterol; 30 g carbohydrate; 11 g fiber; 15 g sugar; 28 g protein; 370 mg sodium.
Start to finish: 1 1/2 hours (30 minutes active); Servings: 4
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