A vibrant and refreshing salad featuring grilled shrimp, fresh vegetables, and a zesty vinaigrette, perfect for summer meals.
Ingredients
3 tablespoons Olive oil
1 teaspoon Maple seasoning
2 tablespoons Fresh lemon juice
1 pound Shrimp
1 tablespoon Honey
2 tablespoons Lime juice
2 tablespoons Chopped cilantro
1 tablespoon Balsamic vinegar
to taste Salt
to taste Pepper
4 cups Mixed greens
1 Cucumber
1 cup Corn
1 cup Diced tomatoes
1/4 cup Red onion
1 Avocado
Method
In a glass mixing bowl, whisk together olive oil, maple seasoning, and freshly squeezed lemon juice. Add the shrimp and ensure they are well coated. Cover the bowl and place it in the refrigerator until you're ready to grill.
In another small bowl, mix olive oil, honey, lime juice, chopped cilantro, balsamic vinegar, salt, and pepper. Whisk until smooth to create your vinaigrette, then set it aside.
Preheat your grill to a medium-high temperature, whether you're using an indoor or outdoor setup. Thread the marinated shrimp onto skewers and grill them for about 2 minutes per side, or until they turn pink and opaque. Once done, carefully remove the shrimp from the skewers and let them rest for a moment.
In a large salad bowl, create a base with a mix of greens. Arrange slices of cucumber, sweet corn, diced tomatoes, thinly sliced red onion, and creamy avocado in sections on top of the greens. Place the grilled shrimp in the center of the salad. Drizzle the vinaigrette over the top and gently toss everything together. Serve immediately for a fresh taste.
