Grilled Shrimp Avocado Chopped Salad
Fresh chopped salad with grilled shrimp, ripe avocado, crisp romaine, red cabbage, bell pepper, and fennel, tossed with buttermilk ranch dressing. Quick weeknight dinner combining seasoned shrimp grilled in a basket until pink with vibrant vegetables for a light, protein-rich meal.
Ingredients
- 24 large shrimp, peeled and deveinedgrilled chicken breast1:1 by weightshellfish-freeFull guide →
- ½ T olive oil
- salt(optional)
- black pepper(optional)
- 2 romaine hearts, choppedmixed greens1:1 by volume
- ¼ small red cabbage head, chopped
- 1 yellow bell pepper, seeded and chopped
- 1 small fennel bulb, choppeddiced celery1:1Full guide →
- 1 avocado, diced
- ½ pint assorted cherry tomatoes, chopped
- buttermilk ranch dressing or dressing of choice(optional)lemon vinaigrette2-3 T per salad
removes:dairy
Instructions
- 1
Toss shrimp with olive oil, salt, and pepper.
- 2
Heat grill to high. Place shrimp in a grill basket and cook, tossing until pink, about 4 minutes.
- 3
Toss together lettuce, cabbage, peppers, fennel, avocado, and tomatoes.
- 4
Place salad onto a platter and drizzle with desired amount of dressing.
- 5
Arrange grilled shrimp on top and serve.
Tips
Use a grill basket to prevent shrimp from falling through grates.
Toss shrimp halfway through cooking for even cooking.
Dress salad just before serving to prevent wilting.
Good to Know
Refrigerate dressed salad in airtight container up to 1 day. Store grilled shrimp separately.
Chop vegetables and grill shrimp up to 4 hours ahead. Assemble and dress just before serving.
Serve at room temperature or chilled. Pair with crusty bread and white wine.
Common Mistakes
Do not overcook shrimp beyond 4 minutes to avoid tough, rubbery texture.
Do not dress salad until serving to avoid wilted greens.
Substitutions
removes:dairy