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Beer and Salad Food Pairing


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


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


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.

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