Grilled Summer Salads
Nothing elevates a salad like specially cooking some of the components. Grilling especially adds some fun and flavor! Adding grilled protein or veggies, or even grilling the salad greens like romaine, can help a basic salad come to life. Here are some green and yellow-light grilled salad recipes that we’ll be enjoying throughout the summer.
Shrimp and Pineapple Salad with Avocado Basil Dressing
1 closed fist sized portion of salad = 1 green light, 1 yellow light
1 open palm sized portion of shrimp = 1 yellow light
1 lime, juiced
¼ cup nonfat Greek yogurt
1 cup packed basil
1 small clove garlic, chopped
Salt and freshly ground pepper
1lb shelled and deveined shrimp
2 tablespoons sriracha
1 small pineapple, peeled, cored and cut into 1” rings
Romaine hearts, rinsed, dried and cut lengthwise keeping stem intact
2 oz. feta cheese
Add lime juice, avocado, yogurt, basil and garlic to a blender and puree until smooth. Add ¼ cup water if too thick. Add salt and pepper to taste and set aside.
Heat a gas or charcoal grill to medium-high. Cook pineapple rings over direct heat for 2 minutes per side. Remove from heat and set aside. Mix shrimp with sriracha and place in a perforated grilling basket or on skewers. Cook over direct heat for 2 minutes per side. Remove from heat and set aside. Spray romaine with nonfat cooking oil, sprinkle with salt and pepper and grill 2-3 minutes per side. Cut pineapple into 1” pieces. Cut romaine into 1” pieces.
Place chopped romaine on a serving platter. Top with feta cheese, pineapple, shrimp and avocado basil dressing. Season with fresh ground pepper and serve.
Grilled Vegetable Salad
1 closed fist sized portion = 1 green light, 1 yellow light
2 ears of corn, husks removed
1 zucchini, sliced in half lengthwise and widthwise
1 yellow squash, sliced in half lengthwise and widthwise
1 small red onion, cut into ½” rings
1 bell pepper, seeded and quartered
2 tablespoons olive oil
¼ cup cilantro, chopped
Juice of 1 lime
Salt and pepper
Drizzle the vegetables with oil and season with salt and pepper. Heat a gas or charcoal grill to medium-high. Cook vegetables over direct heat for 5 – 7 minutes until tender and charred. Note, the corn needs the least amount of time.
After cooking, carefully cut the kernels off the cob and chop the rest of the veggies. Add all ingredients to a large serving bowl. Season with lime juice, cilantro, salt and pepper and serve.
Grilled Chicken Caesar Salad
1 closed fist sized portion of salad = 1 green light, 2 yellow lights
1 open palm sized portion of chicken = 1 yellow light
1lb boneless, skinless chicken breast
3 heads romaine, cut in half lengthwise stems in tact
1 pint cherry tomatoes, halved
1 avocado, sliced and diced
½ loaf of whole wheat French bread, sliced into ½” oblong pieces
1 large clove garlic, halved
½ cup store-bought nonfat or lowfat caesar dressing
Spray the chicken with nonfat cooking oil and season with salt and pepper. Heat a gas or charcoal grill to medium-high. Cook chicken over direct heat until no longer pink and internal temperature reaches 165 degrees, about 7-10 minutes per side depending on thickness. Set chicken aside.
Gently rinse and dry romaine, spray with nonfat cooking oil and season with salt and pepper. Grill until lightly charred, about 2-3 minutes per side. Remove from grill and chop.
Spray the bread slices with nonfat cooking oil and place on the grill until toasted and golden brown about 3-5 minute per side. Remove from grill and immediately rub with garlic clove. Cut into bite size pieces.
To a large serving bowl, add romaine, tomatoes, avocado, french bread croutons, and caesar dressing. Toss to combine. Slice chicken and place on top of salad. Season with fresh ground pepper and serve.