Grilled California Chopped Salad

I am probably the only person who says that they enjoy running on a treadmill. The catch though, there has to be a TV in front of it. The type of shows that I like to watch while running are trashy reality shows or cooking shows, both that aren't appropriate to watch at the gym, but I do it anyway. My logic is that if I work out, that I can watch whatever I want and not feel bad about it. 

The other day I was on the treadmill, watching Giada at Home on the Food Network and she made this amazing california chopped salad on her show. I immediately wanted to make it for myself and bought the ingredients the next day. The results were a success, the salad was a combination of smokey and sweet and the textures varied from smooth the crunchy. I couldn't stop eating it! 

Here is how I did it: 

Grilled California Chopped Salad

Grilled California Chopped Salad

- 2 heads of romaine lettuce

- 1 zucchini

- 12 shrimp (peel and deveined)

- 1 avocado

- 2 tomatoes 

- 1 cup of corn

- Olive oil

-Salt and pepper

Lemon Dijon Vinaigrette 

- 1/2 cup of olive oil

- 1 tbs dijon mustard

- 3 tbs lemon juice

- Salt and pepper

Preheat a grill or a grill pan. Brush the grill with oil. Cut the romaine hearts in halves with the ends intact and place directly on the grill. In the same time, cut the zucchini in half and discard the ends and place on the grill. 

Keep the lettuce on the grill for about 6 minutes, until the leaves are charred and slightly wilted. Flip on the other side and grill for another 6 minutes. Place on a cutting board to cool once they are done. Grill the zucchini for about 12 minutes on each side, until the insides are soft and the outside is charred. Place on the cutting board along with the lettuce. 

For the shrimp, place in a bowl and drizzle olive oil, salt and pepper and place on the grill. Grill the shrimp for around 4 minutes on each side, until the shrimp is pink and firm. 

Place the grilled vegetables and shrimp aside to cool. In a separate bowl, place a whole avocado; peeled, seeded and cut into chunks. Place two tomatoes, cut into chunks into the bowl as well. Finally add one cup of corn.

Chop up the romaine lettuce and the zucchini into large pieces and place into the bowl with the avocado, tomato and corn. Take the tails off of the shrimp and cut in half and place into the bowl as well. 

For the vinaigrette, whisk the lemon and mustard together. Add the olive oil and whisk everything together. Add salt and pepper and pour over the salad. Toss the salad and serve. 

Enjoy, 

Anne