Glowing Grilled Summer Detox Salad

| by Woodhouse Day Spa-The Vintage with Pinch of Yum Blogger Lindsey, under Recipes


Glowing Grilled Summer Detox Salad

We love this recipe and take on summer time activity by “pinch of yum” blog!

“The get-out-the-grill, stock-up-on-summer-produce, Detox Salad days are upon us! With tons of fresh tomatoes, grilled romaine, shrimp, avocado and cilantro and lime. Grilled corn and romaine and little skewers of shrimp. Herbs and salt and citrus!  Gang’s all there, like all of it together in a bowl making dreams come true. It’s too good to be real life, almost. Especially considering that not only is this a flavor-texture-color rainbow of delight, but it is healthy healthy healthy and will bring on your summer glow.

You know how summer is. Repeat nights of patio-lounging too late with friends, or the week-long trip up to the cabin, or any other warm weather situation wherein drinks, chips, and dips were all you ever really needed… until the moment you started to feel a little overdone on the salt and carbs, and then suddenly they weren’t all you needed anymore.

Creamy avocado cilantro dressing with a jalapeño thrown in for good measure, a blend of grilled chopped food and raw chopped food, and you soaking in the glow of summer. This is June’s finest hour.

Detox salad for the win – say hello to the Happiest Glow Food for the skin, body, and summer soul! I mean, wasn’t life just MADE for summer? 

Prep Time: 10 mins Cook Time: 25 mins Yields: 4-6 servings


for the grill:

3 ears fresh sweet corn, husked

4 hearts Romaine lettuce

1 lb. jumbo tail on shrimp (use more for a higher shrimp-to-veg ratio)

olive oil and salt

salad crunch:

2 cups chopped tomatoes

2 cups chopped cucumbers

2 cups chopped yellow bell pepper

cilantro avocado dressing



1 Salad Prep: Chop the tomatoes, cucumbers, and bell peppers. Set aside about 1/3 cup dressing to brush on the shrimp while grilling.

2 Grilling: Heat the grill to medium high heat. Brush the corn with olive oil and sprinkle with salt. Wrap in foil. Wash and dry the romaine, cut in half lengthwise keeping the stem intact, and brush with olive oil and salt. Thread the shrimp onto skewers for easy grilling. Brush with olive oil and salt. Grill times: corn (wrapped in foil) for 20-25 minutes, turning every 5 minutes // lettuce (directly on the grill) for about 5 minutes // shrimp (directly on the grill) for about 5 minutes. Brush the reserved dressing onto the shrimp as it grills for extra yummy flavor.

3 Assembly: Cut the stem off the romaine and loosely chop it up. Cut the corn off the cob. Toss everything together with dressing.

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