The end of spring doesn’t mean the end of salads — just the opposite in fact. Despite some veggies — radishes, asparagus, peas – being abundant in the spring, you can find them all summer long at farmer’s markets. Along with tender baby greens, they make delicious salads, especially when paired with chilled shrimp and a bright and summery pesto-like dressing.

I like to keep cooking to a minimum when the weather starts getting hot, so I used shrimp cocktail for this salad. It’s pre-cooked, delicious chilled, and easy to remove the shells and add to a salad. If you’d rather sautée your own, that would work nicely here too.

For the dressing, I used a combination of fresh summer basil leaves, lemon juice, and zest, and Ava Jane’s Kitchen Everyday Blend, along with some Ava Jane’s Kitchen Avocado Oil. It’s bright and fresh, without being too creamy or heavy, which would overwhelm the delicate veggies.

For greens, I used mixed baby greens, but baby spinach, butter lettuce, or any other light tender green would work. Stay away from heavy, darker greens here.