Grilled Vegetable Salad

A copycat recipe of a delicious grilled vegetable salad I had in LA!

Ingredients

2 baby gem lettuce heads, cut and torn into small pieces
1 ear of corn (optional)
1 zucchini, sliced lengthwise into about 4 pieces
1 bunch of spring onions
1 bunch of asparagus
100g baby tomatoes, halved
250g shrimp, or whichever protein you prefer
Light drizzle of olive oil
Salt

For dressing

1 tbsp fresh lime juice
1.5 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Instructions

Step 1

Heat a grill pan over medium high heat. Lightly brush your vegetables and protein choice with olive oil and sprinkle with salt.

Step 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.

Step 3

The spring onions will be the fastest, around 5 minutes, but the other vegetables can take up to about 15 minutes.

Step 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.

Step 5

Whilst your vegetables are cooking, make the dressing. Combine all items and mix to combine.

Step 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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Step 12

Halal Friendly

Kosher Friendly

Recipe by

Head chef