Summer is the perfect time to fire up the grill and enjoy fresh, vibrant flavors. This recipe takes your typical salad to a whole new level by grilling the romaine lettuce, creating a smoky, slightly charred taste that pairs perfectly with other summer produce.
Picture this: plump, juicy shrimp skewers, kissed by the flames, alongside perfectly grilled romaine hearts that are both tender and crunchy. Add in some sweet, grilled corn kernels, ripe tomatoes, creamy avocado, and a zesty cilantro-lime dressing, and you have a summer salad that's not only incredibly delicious but also packed with nutrients.
Why grill romaine? If you've never tried it, you're in for a treat! Grilling romaine brings out its natural sweetness and adds a wonderful smokiness that elevates the whole salad. It’s a simple technique that will change the way you think about lettuce.
This salad is a fantastic way to enjoy all the bounty of summer. The combination of textures and flavors is truly a delight. The creamy avocado, the crisp veggies, and the smoky grilled elements all come together beautifully. It’s a salad that will leave you feeling satisfied and refreshed.
Ingredients:
For the Grill:
- 3 ears of fresh sweet corn, husked
- 4 hearts of romaine lettuce
- 1 lb jumbo shrimp, tail on or off
- Olive oil, lime juice, and salt for seasoning
Other Salad Stuff:
- 2 cups chopped tomatoes
- 2 cups chopped cucumbers
- 2 cups chopped yellow bell pepper
- Cilantro Avocado Dressing (see notes below)
Instructions:
- Salad Prep: Prepare the cilantro avocado dressing. Chop the tomatoes, cucumbers, and bell peppers. Set aside ⅓ cup of the dressing for brushing the shrimp.
- Grilling: Heat your grill to medium-high heat. Brush the corn with olive oil and sprinkle with salt, then wrap it in foil. Wash and dry the romaine, cut it in half lengthwise, and brush it with olive oil and salt. Thread the shrimp onto skewers and brush with olive oil, lime, and salt.
- Grilling Times: Grill the corn (in foil) for 20-25 minutes, turning every 5 minutes. Grill the romaine for about 5 minutes, and grill the shrimp for about 5 minutes, turning once or twice. Brush with the reserved dressing as they cook.
- Assembly: Remove the romaine from the grill, chop it, and remove the corn from the cob. Toss everything together with the dressing and serve.
Tips for Success:
- Dressing: Make the dressing ahead of time and keep it in the fridge for best results.
- Grilling: Be careful not to overcook the romaine; it should still have a slight crunch.
- Additions: Feel free to add other grilled vegetables like zucchini or bell peppers.
- Protein: If shrimp isn’t your thing, grilled chicken or chickpeas work well too!
The Perfect Summer Reset
This salad is more than just a meal; it's an experience. Whether you're enjoying it on a patio, at a picnic, or just at your kitchen table, it is guaranteed to bring a bit of summer joy to your day. So, embrace the grill, gather some fresh ingredients, and get ready to savor the taste of summer in every bite!