Beer and Salad Pairing

Corn, Cherry Tomato, Avocado and Shrimp Salad

Summertime, salads and beer all go together so well it seems absolutely necessary to produce a great salad and beer pairing.

This weekend my flight back home was delayed for 2 hours and while meandering around the airport I bought a magazine all about salads. Then I went to a bar and read it and realized what a perfect combination salads and beers are, especially in the summer. So, here is a salad from my salad magazine with suggested beer pairings.

Salad: Corn, Cherry Tomato, Avocado and Shrimp Salad

Suggested Pairings: A light-bodied, crisp beer style will complement the light salad flavors. Choose one with a slight hop bite or drying finish to with cut through the buttery avocado flavor.

Frankenmuth Twisted Helles: The helles beer style works well with lighter food options, including salads and seafood.

Oskar Blues Mama’s Little Yella Pils: Full of flavor but very light and crisp, pilsners pair well with lighter fare, such as salads.

Brooklyn Summer Ale: Although classified as a pale ale, which can be too overpowering for a salad, Summer Ale is brewed as an English light dinner ale, making it perfect for a seafood salad and with enough hops to cut through the Avocado taste.

Corn, Cherry Tomato and Avocado with Shrimp Salad Recipe

Salad:

1 ½ lbs peeled and halfed shrimp

2 large, firm avocados cut into ¼ in pieces

½ chopped cilantro

½ cup sliced scallions

1 pint cherry tomatoes, halved

2 cups corn kernels

Dressing:

3 ½ tsp lime juice

½ cup olive oil

1 clove of garlic, chopped

1 tsp paprika

Whisk dressing ingredients together. Add Kosher salt to taste. Set aside. Boil and cook corn kernels until tender, drain and cool. Fry shrimp in a pan with a bit of olive oil for three minutes or until caramelized. Combine avocado, tomatoes, scallions, corn, shrimp and cilantro in a bowl.

Pour dressing over salad and toss together.