Tuesday, August 6, 2013

Chopped Summer Salad + Grilled Shrimp

This salad made its way onto our dinner plates at the beginning of the Summer and little did I know what an easy and healthy staple meal this would quickly become! I think it has hit our dinner plates at least once every week as either a giant entre salad, or skipping the protein and eating it on the side. Inspired by all of the fresh goodness on the cover of the June, 2013 issue of Cooking Light, this salad is my favorite. In the summer, I love colorful, light  meals that use in-season produce and this salad fits the bill. The addition of grilled jumbo shrimp takes it over the top! I tossed the shrimp in some olive oil and Emeril's Essence and Mark threw them on skewers and then onto the grill.

Chopped Summer Salad + Grilled Shrimp
serves 4-6 as a main dish

2 heads romaine, chopped
2 large tomatoes, diced
2 avocados, diced
1/2 red onion, chopped 
4 ears of corn cut off the cob
8-10 strips of thick bacon, crumbled

Chop up all salad ingredients and place in a bowl. Toss with vinaigrette (recipe below) and top with grilled shrimp skewers. 


1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. dijon mustard
2-3 garlic cloves, minced
salt and pepper to taste

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