Recipe of the week: Grilled Veggie Salad

Here comes another salad recipe that involves grilling! It's inspired by a Giada recipe, which is usually a good thing. I decided to add some grilled shrimp using my favorite go-to recipe. Follow the hyper-link here to the recipe. It is absolutely scrumptious, filling and healthy and is the perfect addition to a summer bbq....ahh, wishing it was summer already!

This salad is beautifully bright and colorful!

Wish tons of veggies and protien from the shrimp, this is a true healthful, well rounded salad that could be a served as a main dish.

Ingredients:

Japanese Eggplant
Asparagus
Zucchini
Avocado
Cherry Tomatoes
Romaine Lettuce
Grilled Shrimp (optional, but delicious!)
Olive oil for drizzling
Kosher salt and freshly ground pepper

Dressing:
3 TBS fresh lemon juice
3 TBS Olive Oil
1 1/2 TBS Honey
salt and pepper

Cut the ends off the zucchini and eggplant and slice lengthwise into 1/4 inch thick strips. Drizzle asparagus, eggplant, and zucchini with some olive oil and salt and pepper and throw on the grill until veggies are soft and have some nice grill marks. You can also grill the romaine as I suggest in last week's recipe, but I found that the salad needed a little crispness, so I would also recommend saving some non-grilled romaine for the salad.

Chop the grilled veggies, romaine, tomatoes, and avocado into bite size pieces and place in large salad bowl. Top with grilled shrimp.

In a separate bowl combine honey and lemon juice and whisk. Add in olive oil and salt and pepper to taste. Toss with Salad and enjoy!

Happy Eating,
Emi