I developed a black bean, pineapple and avocado salsa over the summer which I think would really balance well with the spicy shrimp. (Recipe here: http://cristinasciarra.com/black-bean-avocado-and-pineapple-salsa/). Good cooking!
I like to do a Jicama/Orange salad this time of year, you can cube the jicama, but I find juillened is nicer. I do supremes of orange if I have patience, otherwise I slice and halve those. For dressing I use mayo/sour cream or yogurt thinned with lime juice, cilantro leaves, and a little oil and a pinch of salt.You can add green onion thinly sliced, and pomegranate seeds are seasonal, pretty and tasty. This will be great for cooling heat and citrus is so good with seafood. (ps can't wait for the Arrented Development movie!)
A crunchy slaw of shredded red cabbage, apple and/or fennel. A blue cheese slaw to offset the heat, perhaps. So many delicious options if you search on the site, "slaw".
Simple salad of chick peas (garbanzo beans) with fresh lemon or lime juice, freshly ground black pepper and minced parsley or cilantro, sea salt to taste, and good quality olive oil. Minced onions if you wish.
I'm sure you'll get plenty of black bean ideas (corn etc.) but to balance the spicy taco I'd suggest a simple white bean (cannellini) salad with good quality canned tuna---preferably imported from Spain. Dress it with olive oil, salt and pepper. Possibly chopped cilantro if that doesn't gag the cilantro phobics.
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