California is home to the chopped salad, and many versions of it. I’m a huge fan of these colorful salads at both lunch and dinnertime because they’re chock-full of fresh ingredients that fill you up without weighing you down.
Reprinted from Weeknights with Giada by Giada De Laurentiis. Copyright 2012. Published by Clarkson Potter/Publishers.
|1 head romaine lettuce, trimmed and halved lengthwise||2 medium tomatoes, chopped into 1/2-inch pieces|
|1 ear corn, husk and silk removed||1 avocado, peeled, seeded, and cut into 1/2-inch cubes|
|2 medium zucchini, halved lengthwise||3 tablespoons fresh lemon juice|
|12 extra-large shrimp, peeled and deveined||3 tablespoons extra-virgin olive oil|
|Olive oil, for drizzling||1 1/2 tablespoons agave nectar or honey|
|Kosher salt and freshly ground black pepper||2 cups store-bought tortilla strips, such as Mission Restaurant Style|
|1/2 head butter lettuce, torn|
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
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.
Coarsely chop the grilled lettuce and place in a large salad bowl. Using a sharp knife, remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Cut the shrimp into 1/2-inch pieces and add to the bowl. Add the butter lettuce, tomatoes, and avocado to the bowl.
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.
Pour the dressing over the salad and toss until all the ingredients are coated. Season to taste with salt and pepper. Garnish with tortilla strips and serve.
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