Try this Grilled California-Style Chopped Salad with Shrimp recipe, or contribute your own.
Suggest a better description1) 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2290g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1368 | ||
Calories from Fat: 930 (68%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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