With seemingly endless sunlight and temps on the rise, the days of craving piping hot soup for lunch are long gone. It’s salad season! Light, fresh lunches can be as filling as they are healthy. And don’t you worry, salads don’t have to be boring. Done right, they can be just as satisfying as any other lunchtime option.
This colorful summertime salad showcases crunchy lettuce, sweet corn, healthy avocado, spicy red onion, and flavor-packed grilled shrimp. The shrimp adds a ton of flavor and nutrition, but not a lot of calories—helping to keep this satisfying salad light. Mix up a quick lemon-chive dressing to drizzle over the whole dish and—BAM!—your summertime lunch is served.
Grilled Shrimp Salad
Makes 2 large servings
For the Dressing
- 2 Tablespoons extra virgin olive oil
- Zest and juice of 1 lemon
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 2 Tablespoons minced fresh chives
- Salt and pepper, to taste
For the Salad
- 1/2 pound large shrimp, peeled, deveined and tails removed
- 1 large red onion, cut into large chunks
- 1 teaspoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- 2 heads Romaine lettuce, chopped
- 1/2 cup frozen sweet corn kernels, thawed
- 1 large avocado, diced
- Combine all dressing ingredients in a jar with a tight lid. Close and shake until well-combined. Set aside.
- Preheat grill to medium-high. Thread shrimp and onion chunks onto skewers.
- Drizzle skewers with olive oil, then sprinkle with paprika and garlic salt. Grill on preheated grill for 2-3 minutes, or until the shrimp begins to look opaque. Flip, and grill an additional minute, or until the shrimp is opaque and pink. Remove from grill.
- Assemble salad by placing lettuce in bowl, top with grilled shrimp and onion, corn and avocado.
- Drizzle with salad dressing just before serving.
Nutrition Per Serving
489 calories, 29.0g fat, 32.3g carbs, 29.6g protein