May is National Salad Month and while many find salads boring, here is one that will really get your taste buds moving. Filled with fresh ingredients and created in a “California Style,” this salad could make the perfect side to your dinner tonight. This recipe offers something different to the standard salad course. Enjoy!
What You’ll Need
1 head romaine lettuce, trimmed and halved lengthwise
1/2 head butter lettuce, torn
1 ear corn, husk and silk removed
2 medium zucchini, halved lengthwise
2 medium tomatoes, chopped into 1/2-inch pieces
1 avocado, peeled, seeded, and cut into 1/2-inch cubes
12 extra-large shrimp, peeled and deveined
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Olive oil, for drizzling
1 1/2 tablespoons agave nectar or honey
2 cups store-bought tortilla strips
Kosher salt and freshly ground black pepper
1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill
2. Drizzle the romaine lettuce, corn, zucchini, and shrimp with olive oil. Season with 1½ teaspoons salt and ½ teaspoon pepper. Grill the romaine, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Grill the shrimp for 2 to 3 minutes on each side, until the meat is opaque and cooked through.
4. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, agave nectar, 1/2 teaspoon salt, and 2/4 teaspoon pepper until smooth.