It’s versatile: Ellie Krieger’s Shrimp and Snow Pea Salad With Sesame. (Scott Suchman for The Washington Post; serving bowl from Salt & Sundry)

When the weather is sweltering, I want a meal that is both refreshing and satisfying, and this scrumptious salad answers the call perfectly. It’s cool and crisp, with crunchy, bright green snow peas, napa cabbage, peppery radishes and chilled shrimp, all doused in a lip-smacking ginger-sesame dressing and sprinkled with nutty sesame seeds.

Besides its taste and texture, there is another refreshing dimension to this salad: the way the ingredients are prepped. The snow peas are cut on the diagonal into diamond-shaped pieces, and the shrimp are sliced in half to form thin semicircles that nestle seamlessly into the other ingredients.

Sure, you could just leave the snow peas and shrimp whole, or chop them more coarsely, but cutting them this way takes only a bit more effort and gives the recipe an unforgettable, breezy elegance. Serve it as a main course for lunch or a light dinner, or in smaller portions as a first course.

Krieger’s most recent cookbook is “Weeknight Wonders: Delicious Healthy Dinners in 30 Minutes or Less” (Houghton Mifflin Harcourt, 2013). She blogs and offers a weekly newsletter at