Garden Grill & Chop Shrimp Salad
I love grilled vegetable chopped salad for several reasons. Firstly, the smoky and charred flavors imparted by grilling enhance the taste and texture of the vegetables, creating a delightful culinary experience. The combination of fresh, colorful vegetables chopped into bite-sized pieces makes each forkful a burst of vibrant flavors that tickle your taste buds.
Low in calories and fat
Blood sugar regulation
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6-8 1x
2 Tablespoons fresh lime juice
2 Tablespoons unseasoned rice vinegar
One small shallot, finely chopped
Two teaspoons of Dijon mustard
Two teaspoons of raw honey
One teaspoon of sea salt
freshly ground pepper to taste
½ cup unrefined, cold-pressed extra-virgin olive oil
Two ears corn
3 Portobello mushrooms or mushroom of your choice
Three medium zucchini, about 1 pound, halved lengthwise
One bunch of scallions left whole or one red onion sliced thickly
6 Garlic cloves, whole
Salt and black pepper for seasoning or any seasoning of choice
6 cups romaine
Two ripe avocados, sliced
Optional: I add grilled shrimp
Prepare corn: Pull husks down and remove silks. Replace one layer of husks and discard the rest. Soak in water until the grill is ready.
Preheat a grill over medium-high heat, or heat a grill pan.
Place all dressing ingredients except oil in a small bowl. Add olive oil slowly, whisking continuously to emulsify. Lightly brush the mushrooms, zucchini, and scallions with dressing (I used 7-8 tablespoons.) Sprinkle with salt and black pepper to taste.
Grill each vegetable according to doneness. Each one takes a different amount of time. Corn takes about 5 minutes on each side. Allow to cool slightly, then chop into bite-sized chunks. Cut corn off the cob.
Place lettuce on a large platter and drizzle with some of the dressing. Toss to coat. Drizzle the chopped vegetables with the remaining sauce and arrange them on the lettuce. Dress the avocado slices with any remaining dressing and place them on top.