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Grilled chopped salad with shrimp, charred romaine, corn, vegetables, and creamy avocado dressing

Grilled Chopped Salad with Shrimp and Avocado Dressing

This grilled chopped salad combines smoky corn and romaine, tender shrimp, crisp fresh vegetables, and creamy cilantro avocado dressing. It is a fresh, satisfying choice for an easy warm-weather meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 3 ears fresh sweet corn, husked
  • 4 hearts Romaine lettuce
  • 1 lb. jumbo tail on shrimp, or more for a higher shrimp-to-vegetable ratio
  • lime juice, olive oil, and salt
  • 2 cups chopped tomatoes
  • 2 cups chopped cucumbers
  • 2 cups chopped yellow bell pepper
  • cilantro avocado dressing

Method
 

Preparation
  1. Prepare the cilantro avocado dressing. Chop the tomatoes, cucumbers, and bell peppers, then set aside about 1/3 cup of the dressing for brushing onto the shrimp during grilling.
  2. Heat the grill to medium-high heat. Coat the corn with olive oil, season with salt, and wrap it in foil.
  3. Wash and dry the romaine. Slice each heart in half lengthwise, leaving the stem intact, then brush with olive oil and season with salt.
  4. Thread the shrimp onto skewers and brush with olive oil, lime juice, and salt.
Grilling
  1. Grill the foil-wrapped corn for 20-25 minutes, turning every 5 minutes.
  2. Place the romaine directly on the grill and cook for about 5 minutes.
  3. Grill the shrimp directly over the heat for about 5 minutes, brushing them with the reserved dressing as they cook.
Assembly
  1. Remove the stems from the grilled romaine and chop the leaves loosely. Cut the grilled corn kernels from the cobs.
  2. Combine the romaine, corn, shrimp, tomatoes, cucumbers, and yellow bell pepper, then toss with the cilantro avocado dressing.

Notes

Nutrition information is calculated without the dressing.