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You are here: Home / Healthy Salad Recipes / Summer Salad with Grilled Shrimp

Summer Salad with Grilled Shrimp

By Lauren Keating On 05/15 26 Comments

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Raspberry-and-Avocado-Salad-with-Grilled-Shrimp

If you’re looking for a recipe that’s easy enough for a weeknight but impressive enough to serve to guests, this summer salad has you covered. It’s loaded with bright flavors of tart raspberries, creamy avocados, salty cheese, and lemony grilled shrimp that are especially welcome after this year’s long, cold winter. Salad-with-Shrimp-Raspberry-and-Avocado The shrimp are ridiculously easy to make, thanks to Marzetti® Simply Dressed® Lemon Vinaigrette. The dressing is delightfully tart and has the perfect texture to work as a marinade. It only takes about a half hour for the shrimp to become infused with bright lemony flavor. I added some za’atar – one of my favorite seasoning blends – for a little bit of Middle Eastern flair. I love the idea of serving this salad as the centerpiece of a backyard barbecue – maybe for Memorial Day or the Fourth of July. Either grill the shrimp beforehand and serve them chilled, or keep them in the marinade and grill them just before you’re ready to eat. For an impressive presentation, use large shrimp (the ones pictured here are U15 count, meaning there are about 15 of them in a pound). Smaller shrimp are also perfectly acceptable; you’ll just have to adjust the grilling time so they don’t overcook. Grilled-Shrimp-Salad-with-Raspberries-and-Avocado

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Summer Salad with Grilled Shrimp

Summer Salad with Grilled Shrimp

Yield: 4-6
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients

  • 1 pound medium to large shrimp, cleaned
  • 1 1/2 cups Marzetti Simply Dressed Lemon Vinaigrette (divided)
  • 1 tablespoon za'atar seasoning
  • 1 head romaine, chopped
  • 2 avocados, diced
  • 1 pint raspberries
  • 2 ounces ricotta salata, crumbled

Instructions

  1. Add the shrimp and 1 cup of dressing to a large dish. Add the za'atar and stir well so the shrimp are evenly coated. Cover and refrigerate 30 minutes. Meanwhile, soak some wooden skewers in water.
  2. Heat grill to 500ºF. Thread the shrimp onto the skewers. And grill until done - the amount of time needed will depend on the size of your shrimp. Mine were large and took 7-8 minutes per side.
  3. Toss the chopped romaine, avocado, raspberries and ricotta salata with the remaining dressing. Top the salad with grilled shrimp.

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© Lauren Keating
Summer Salad with Grilled Shrimp 1

Disclosure: I have been invited to participate in a Marzetti® ambassador program. This post is sponsored by Marzetti and product has been provided by them. The opinions and ideas expressed here are my own. Thank you for helping support the brands that keep me inspired in the kitchen.

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Tagged with: Fish and Seafood// Lent// Light// sponsored// Summer26 Comments

My Cookbooks

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Comments

  1. Brianne @ Cupcakes & Kale Chips says

    05/23 at 11:58 am

    This looks amazing!!

    Reply
  2. Becca from ItsYummi! says

    05/22 at 10:48 am

    Oh my WORD! I’d like a dump truck filled with this salad dropped off on my doorstep, please!

    Reply
    • Lauren Keating says

      05/22 at 9:34 pm

      hahaha that visual made me laugh!

      Reply
  3. Connie | URBAN BAKES says

    05/20 at 11:33 pm

    I love everything about this. It looks delicious!! Pinning!

    Reply
  4. Coleen @ The Redhead Baker says

    05/20 at 9:59 pm

    Beautiful! Love all the different colors and flavors!

    Reply
  5. Susan says

    05/20 at 4:54 pm

    za’atar all the things! Looks like the perfect summer meal.

    Reply
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Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

lk@healthy-delicious.com

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