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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GAMING RAKIB
[email protected]I love the crunch of the vegetables in this salad. It's a great way to get your daily dose of veggies.
Kiwi Gray
[email protected]This is a great salad to make ahead of time. It's even better the next day.
Ainis Ainis
[email protected]I made this salad for a picnic and it was perfect. It held up well in the heat and everyone loved it.
Osu Tony
[email protected]This salad is so versatile. You can add or remove ingredients to suit your taste.
Ansar merani
[email protected]I've made this salad several times and it's always a hit. It's a great way to use up leftover shrimp.
Roshan Jimba
[email protected]I love the tangy dressing on this salad. It really brings out the flavors of the other ingredients.
wanyenze janet
[email protected]This is my go-to salad recipe for summer. It's always a crowd-pleaser.
Muhammad Hakeem
[email protected]I'm not a fan of arugula, so I used spinach instead. The salad was still very good.
Young BB Oriyomi
[email protected]I made a few changes to the recipe to suit my taste. I used grilled chicken instead of shrimp and I added some avocado. It was delicious!
Syed Atif shah Bukhari
[email protected]I followed the recipe exactly and the salad turned out great. I highly recommend it!
Active Chopz
[email protected]This is a great salad to make for a summer party. It's light and refreshing, and it's easy to transport.
esther thole
[email protected]I'm not a big fan of shrimp, but I loved this salad. The other flavors really balance out the shrimp.
Muzammil Balouch Buzdar
[email protected]I made this salad for a potluck and it was a huge success! Everyone loved it.
Jasmine Fratson
[email protected]This salad is so easy to make and it's always a hit with my family and friends.
Lx Tonmoy
[email protected]I love the combination of flavors in this salad! The shrimp is cooked perfectly and the dressing is light and refreshing. I will definitely make this again.