CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP
Provided by Giada De Laurentiis
Categories appetizer
Time 24m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.
- For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.
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Biladen Tsegaye
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying. I would definitely recommend this recipe.
Tugume Edwi
[email protected]This salad is delicious! I love the combination of flavors and textures. The dressing is also very good. I would definitely make this again.
Sabino Da Costa
[email protected]I love this salad! It's so fresh and flavorful. The dressing is also very good. I would definitely recommend this recipe.
CHAUDHRY
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I often make it for potlucks and parties. The dressing is also very versatile. I've used it on other salads and even as a marinade for grilled chicken.
Ala Horchani
[email protected]This is a great recipe for a healthy and delicious lunch or dinner. I love the combination of flavors and textures. The dressing is also very good. I would recommend using fresh herbs if you can.
omzo SOW
[email protected]I'm not a huge fan of shrimp, but I loved this salad! The dressing is so flavorful and the salad is very refreshing. I would definitely make this again.
Yau Hassandbm
[email protected]This salad is a great way to use up leftover shrimp. I also added some chopped hard-boiled eggs and croutons for extra crunch. Turned out really well!
Natalie harp
[email protected]Followed the recipe exactly and it turned out amazing! The shrimp were cooked to perfection and the dressing was delicious. The salad was a hit with my family and friends.
Dinolass Macule
[email protected]I made this salad for a potluck and it was a huge success! Everyone raved about it. The shrimp were cooked perfectly and the dressing was light and flavorful. Highly recommend!
MD MOMIN Islam
[email protected]This is my new go-to salad recipe. It's so versatile and can be easily customized to your liking. I often add roasted chickpeas or quinoa for extra protein and texture.
Ajmal multani
[email protected]This salad is packed with flavor! I used a variety of fresh herbs from my garden and it really made a difference. The dressing is also very good. I would recommend using a high-quality olive oil.
Brian Parker
[email protected]Easy to follow recipe. Loved the crunchiness of the red bell pepper and the sweetness of the corn. Dressing was a bit too tangy for my taste, so I added a little honey to balance it out.
Thierry Jonas
[email protected]Not a fan of shrimp, so I substituted grilled chicken. Turned out great! The dressing is flavorful and the salad is very refreshing.
Brylee Mccumber
[email protected]This salad was a hit at my last dinner party! The combination of flavors and textures was amazing. I especially loved the crispy shrimp and the creamy avocado dressing. Will definitely be making this again.