Serves 2 / A fresh, lively mix of flavors and colors, this salad is elegant when served on butter lettuce leaves. Ingredient tip: Look for wild lime leaves in the packaged herb section of your market.

6 wild lime (kaffir) leaves, divided

1/2 cup white grape juice, divided

8 large raw shrimp, shelled and deveined

1/2 teaspoon arrowroot powder

1/4 cup lime juice

1/8 teaspoon sea salt

1 large or 2 medium ripe peaches, cut into 1-inch chunks

1 small ripe avocado, cut into 1-inch chunks

1/4 cup chopped fresh chives

1/4 cup chopped fresh cilantro

1. Tear 4 kaffir leaves into pieces. Combine with 1/4 cup white grape juice in a small saucepan. Cover and bring to a boil. When boiling, add shrimp and cook until thoroughly pink, 3–4 minutes. Remove shrimp and cut in half lengthwise; place in a salad bowl.

2. Rinse saucepan and add remaining 1/4 cup white grape juice and 2 whole lime leaves. Simmer for 2 minutes. In a small bowl, dissolve arrowroot into lime juice; add to hot white grape juice. Add sea salt and simmer until slightly thickened and mostly clear, about 5 minutes.

3. Add chopped peaches and avocado to salad bowl with shrimp. Pour warm dressing over all and mix. Gently stir in chives and cilantro. Serve at once.

PER SERVING: 282 cal, 47% fat cal, 16g fat, 2g sat fat, 43mg chol, 9g protein, 31g carb, 9g fiber, 204mg sodium

Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006), and the founder of the School of Natural Cookery in Boulder, Colorado (