1) Dressing: In a small glass measuring cup, whisk together the ingredients.
2) Salad: Heat a grill pan over medium-high heat, or heat a gass or charcoal grill. Drizzle romaine, corn, zucchini, and shrimp with olive oil and sprinkle them with salt and pepper. Grill romaine for 2 minutes, turning occasionally, until crisp-tender and browned in spots; transfer to a cutting board. Grill corn and zucchini 2 to 3 minutes on all sides until crisp tender; remove to cutting board. Grill shrimp 2 to 3 minutes, turning once, until opaque and cooked through; transfer to cutting board.
3) Coarsely chop grilled romaine and place in a large salad bowl. Using a sharp knife, remove kernels from corn husk and add to salad bowl. Chop zucchini into 1/2 inch pieces and add to bowl. Cut shrimp into 1/2 inch pieces and add to bowl. Add tomatoes and avocado.
4) Whick dressing and pour it over salad; toss until ingredients are coated. Season to taste with salt and freshly ground pepper. Garnish with tortilla strips.
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|Serving Size: 1 Serving (2290g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 930 (68%)|
|Amt Per Serving||% DV|
|Total Fat 103.3g||138 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 69.8g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 127.7mg||39 %|
|Sodium 269.8mg||9 %|
|Potassium 5177.6mg||136 %|
|Total Carbohydrate 95g||28 %|
|Dietary Fiber 42.5g||170 %|
|Sugars, other 52.5g|
|Protein 41.4g||59 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1368
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