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A copycat recipe of a delicious grilled vegetable salad I had in LA!
For dressing
1.
Heat a grill pan over medium high heat. Lightly brush your vegetables and protein choice with olive oil and sprinkle with salt.
2.
Add the vegetables to the pan, and cook until tender with a nice sear. Flip your vegetables as needed. You may need to do multiple batches depending on the size of your pan.
3.
The spring onions will be the fastest, around 5 minutes, but the other vegetables can take up to about 15 minutes.
4.
Add your protein to the pan when you have space and cook until cooked through. The timing will depend on your choice of protein but shrimp take about 2-3 minutes, flipping halfway through.
5.
Whilst your vegetables are cooking, make the dressing. Combine all items and mix to combine.
6.
Add the lettuce, tomatoes, grilled vegetables, protein and dressing together. Toss to combine. Season with additional salt and pepper to taste.
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Tip
Remove or substitute corn for first 12 weeks! I used shrimp here, but feel free to use any protein you like! Also feel free to change the vegetables to suit your preferences!
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