Add flavour to your summer dishes while helping your body stay healthy. Recipes courtesy of the American Institute for Cancer Research.

Shrimp Salad with Sundried Tomato Vinaigrette

Ingredients
1/2 cup frozen corn (no salt added)
1/2 cup cherry tomatoes (sliced in half)
1 tbsp extra virgin olive oil, divided
Salt and freshly ground black pepper
1 head romaine lettuce
8 oz shrimp (thawed, tails trimmed)
2 tbsp red wine vinegar
1/4 cup extra virgin olive oil
1 1/2 tsp prepared mustard
1 tbsp chopped sundried tomato
1 clove garlic, roughly chopped
1/2 medium avocado

This one features protein-rich shrimp, colourful corn and cherry tomatoes and a zesty sundried tomato vinaigrette. Roasting the vegetables with olive oil first adds a nice flavour and actually increases your body’s ability to absorb the cancer-fighting lycopene compound.

Salmon and potato salad

Ingredients
3/4 lb farmed salmon filet, skinned
1/2 tsp salt, divided
Freshly ground black pepper
1 lb yellow potatoes, the smaller the better
1/4 lb fresh green beans
2 tbsp finely chopped shallots
3/4 cup buttermilk, light or regular
4 tsp Dijon-style mustard
2 tbsp snipped fresh chives for garnish

This recipe pairs fresh yellow potatoes with protein-rich roasted salmon. Leaving the skins on the potatoes provides more fibre and phytonutrients like phenolics, flavonoids and carotenoids. Instead of drowning these healthy ingredients in a heavy dressing, serve it with this flavourful blend of creamy buttermilk, Dijon mustard and shallots.

Directions

Preheat oven to 400 degrees F.

Place salmon in centre of 16-18-inch piece of foil. Sprinkle fish with 1/4 teaspoon salt and a few grinds pepper. Loosely seal foil and place salmon in oven.

Roast until it is opaque pink in centre at thickest point, 20-22 minutes, depending on thickness of fish. Start checking it at 18 minutes. Open foil and set salmon aside until cool enough to handle.

Meanwhile, place potatoes in large saucepan and cover them with two inches of cold water. Cover, bring to boil over medium-high heat, reduce heat and boil gently until small knife easily pierces larges potatoes, about 25 minutes. Drain potatoes and place in large mixing bowl. When cool enough to handle, cut potatoes into 11/2-inch chunks.

At the same time, in a covered medium saucepan, boil two inches of cold water over medium-high heat. Add beans, cover and cook until tender but not soft, about four minutes. Immediately transfer beans to medium bowl and place under cold running water until cool, one minute, or place them in bowl of ice water. Drain and dry beans, then cut them into 11/2- inch pieces.

Add beans to potatoes. Add chopped shallots. Holding large chunks of warm salmon over bowl with potatoes, break them into bite-size pieces and large flakes.

In small bowl, whisk together buttermilk, mustard, remaining salt and a generous amount of pepper.

Pour dressing over salad and, using two forks, mix to combine. Garnish with chives and serve immediately, while potatoes and salmon are still warm, or at room temperature within 1 hour.