published Wednesday, August 27th, 2014

What to serve on the side for your Labor Day meal

Curried Shrimp Kebabs with Watermelon-Avocado Salad can act as a compliment to a main course.
Curried Shrimp Kebabs with Watermelon-Avocado Salad can act as a compliment to a main course.
Photo by Associated Press /Chattanooga Times Free Press.

While three Chattanooga chefs have offered their suggestions for Labor Day food, there's always room for more. Here are a couple of sides to complement whatever else you have on the menu.

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.

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.

Servings: 4.

Other National Articles

videos »         

photos »         

e-edition »

advertisement
advertisement

Find a Business

400 East 11th St., Chattanooga, TN 37403
General Information (423) 756-6900
Copyright, Permissions, Terms & Conditions, Privacy Policy, Ethics policy - Copyright ©2014, Chattanooga Publishing Company, Inc. All rights reserved.
This document may not be reprinted without the express written permission of Chattanooga Publishing Company, Inc.