Kathryn Tuma |  Nueces EC

This salad can feed a crowd. It’s perfect for a hot day, although Tuma has served it at Christmas, too. “I love to garden, and two of my favorite herbs to grow are fresh dill and arugula,” she says. “The best dill is fresh dill. If you don’t have it on hand, go to your local farmers market or borrow it from a neighbor—tempt them with some salad afterwards.”

1 large lemon, divided use
5 pounds Gulf shrimp, shelled and deveined (reserving a few shells)
1 package (3 ounces) Zatarain’s Crawfish, Shrimp & Crab Boil
1 cup mayonnaise
3/4 cup green olives stuffed with pimientos, plus 1/2 cup liquid from jar
1 tablespoon horseradish
1 can (15.5 ounces) red kidney beans, drained and rinsed
3/4 cup chopped fresh dill
1 head iceberg lettuce, chopped
2 cups arugula
6 cups spring greens
1–2 cups chopped celery, to taste
1/2–1 cup chopped green onions, to taste

1. Zest lemon to get approximately 1 tablespoon of zest; then cut in half and juice 1 half, reserving juice. Cut other half into slices.

2. Boil shrimp, reserved shells and lemon slices in water with Zatarain’s, according to package directions. Drain and cool shrimp in a refrigerator at least 1 hour.

3. In a quart-size container with a tightfitting lid, add mayonnaise, lemon juice, lemon zest, olives, olive liquid, horseradish, kidney beans and dill. Shake to mix. This bean dressing can be made ahead and refrigerated until needed.

4. In a large salad bowl or on a platter, mix lettuce, arugula, spring greens and celery. Top with green onions. Spread cooled shrimp over greens and top with bean dressing. Serve with dinner rolls, potato chips and a refreshing beverage.

Serves 14–16.