Garden Grill & Chop Shrimp Salad

My "go to salad" all summer long!

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Perfect summer salad
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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.

Nutrient-rich

Low in calories and fat

Fiber content

Heart-healthy

Weight management

Blood sugar regulation

Digestive Health

 

  • Author: Kim Nicholson
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6-8 1x

Ingredients

Scale

Dressing:
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

Salad:
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

Instructions

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.

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"Hello, Franklin!"

Hello Franklin, the newest children's book from Kim Nicholson, is on a mission to help children understand the importance of insects and the natural world.