California-Style Chopped Salad with Shrimp Recipe

Name: California-Style Chopped Salad with Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head romaine lettuce, trimmed and halved lengthwise; 1 ear corn, husk and silk removed; 2 zucchini, halved lengthwise; 6 colossal or 12 extra-large shrimp, peeled and deveined; Olive oil, for drizzling; Kosher salt and freshly ground black pepper; 1/2 head butter lettuce, torn; 2 medium tomatoes, chopped into 1/2-inch pieces; 1 avocado, halved, pitted, peeled and diced; 3 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons agave nectar or honey; Kosher salt and freshly ground black pepper; 2 cups store-bought tortilla strips (recommended: Mission Restaurant Style)

Servings: persons

1 head romaine lettuce, trimmed and halved lengthwise
1 ear corn, husk and silk removed
2 zucchini, halved lengthwise
6 colossal or 12 extra-large shrimp, peeled and deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/2 head butter lettuce, torn
2 medium tomatoes, chopped into 1/2-inch pieces
1 avocado, halved, pitted, peeled and diced
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons agave nectar or honey
Kosher salt and freshly ground black pepper
2 cups store-bought tortilla strips (recommended: Mission Restaurant Style)

1
For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill.
2
In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil.
3
Season with salt and pepper, to taste.
4
Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes.
5
Coarsely chop the grilled lettuce and add it to a large salad bowl.
6
Grill the corn and zucchini for 2 minutes on all sides until crisp-tender.
7
Remove the kernels from the corn and add to the salad bowl.
8
Chop the zucchini into 1/2-inch pieces and add to the bowl.
9
Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side.
10
Cool slightly and cut into 1/2-inch pieces.
11
Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.
12
For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth.
13
Season with salt and pepper, to taste.
14
Pour the dressing over the salad and toss until all the ingredients are coated.
15
Garnish the salad with tortilla strips and serve.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 head romaine lettuce, trimmed and halved lengthwise, 1 ear corn, husk and silk removed, 2 zucchini, halved lengthwise, 6 colossal or 12 extra-large shrimp, peeled and deveined, and more.

Yes, California-Style Chopped Salad with Shrimp falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

California-Style Chopped Salad with Shrimp

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