A lighter dinner

I normally think of this chopped salad as more of a summertime recipe but after beef stew and lobster potpie, I thought we could use something a little bit lighter!  And we use our indoor grill pan on top of the stove so nobody had to stand outside in the freezing cold over the gas grill.  (And if you are observant, you’ll notice that I’m swapping nights – I decided to do the soup tomorrow night and the salad tonight.)

Grilled chopped salad

  • Romaine lettuce (2 small or 1 large head), halved lengthwise
  • 2 zucchini, halved lengthwise
  • tomatoes (I used 2 good size tomatoes)
  • 12 extra large shrimp
  • 2 avocados
  • 1/2 lemon
  • 3 TB olive oil
  • 1/8 tsp Dijon mustard
  • 1/8 tsp honey

Brush romaine lettuce, zucchini and shrimp with olive oil and grill.  Cut into large cubes and put in a salad bowl.  Cut avocados and tomatoes into large chunks and add to salad bowl. Add lemon juice, olive oil, honey and Dijon mustard in a small jar and shake to combine.  Pour over vegetable and shrimp mixture and toss to combine.  Serve.


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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