Grilled Summer Salad with Avocado Dressing

Adjust serving size

Serving Size:
 

Add to Calender

Select Date:

Recipe Ingredients

  • 3 ears Corn, husk
  • 4 head Romaine Lettuce Heart
  • 1 pound Shrimp, Jumbo
  • 2 tbsp Olive Oil
  • 2 medium Roma Tomatoes
  • 1 large Cucumber
  • 1 large Yellow Bell Pepper
  • 1/2 large Avocado, chopped
  • 1/4 cup Greek Yogurt
  • 1/2 cup Water
  • 1 cup Cilantro
  • 1 clove Garlic
  • 1/2 teaspoon Salt
  • 1 teaspoon Lime Juice

Instructions

  1. 1. To make dressing: Simply add avocado, yogurt, water, cilantro, garlic, salt and lime juice to food processor and pulse until smooth. Place 1/2 cup dressing in small bowl to use for grilling shrimp. 2. Heat grill to medium high heat. Brush the corn with olive oil and sprinkle with salt. Wrap in foil. Grill about 20 minutes, turning every 5. 3. Wash, dry and then chop romaine into bite size pieces. 4. Thread the shrimp onto skewers for easy grilling. Brush with olive oil and salt. Place shrimp on grill and grill about 5 minutes while brushing every so often with reserved dressing. 5. Cut the corn off the cob and assemble salad by mixing romaine with all the veggies and then top with shrimp from skewers followed by the rest of the dressing.

In Store Ads


Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
Comments
No comments yet. Post your comments here.
You must be logged in to post comments