An adaptation of the classic Caprese, this light summer pasta salad is delicious on its own or with anything off the grill. I occasionally add roughly a cup of any chunked, cold sausage when I eat it alone (I advise pepperoni or a milder summer sausage). Any pasta will do, although I prefer the size of the orzo.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon olive oil
- 2 ¼ teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)
- 1 ½ teaspoons lemon juice
- 12 ounces peeled and deveined shrimp
- ¼ cup extra-virgin olive oil
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- 1 tablespoon balsamic vinegar
- salt and ground black pepper to taste
- 4 cups mixed salad greens, or more to taste
- ½ cup thinly sliced English cucumber
- ⅓ cup freshly cooked corn
- ½ cup diced tomato
- ¼ cup sliced red onion
- 1 avocado, diced
Instructions
- Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
- Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
- Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
- Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts
| Calories | 746 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 255 mg |
| Dietary Fiber | 11 g |
| Protein | 33 g |
| Saturated Fat | 8 g |
| Sodium | 932 mg |
| Sugars | 24 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious and super quick and easy to make…perfect on a hot summer day. Pair it with some wine or a sangria and you will be so satisfied.
Really good! I used 5 oz of salad greens and the dressing soaked it pretty well. Next time I wouldn’t pour it all on at once. Start with half OR use 10 oz salad greens.
we loved it ! I will be making again cilantro dressing was yummy! It has been very hot here in North west all week , so a nice salad like this fits the bill– I would add some sliced carrots and garbanzo beans next time too–
Amazing. Instead of raw onions and tomatoes I sautéed red bell pepper strips, and onion strips.
Oh, my goodness, this was the BEST salad I have ever prepared!!! it was simple, beautiful and delicious!!! Chris and I demolished it!!! I served it with a great bread we buy at Costco – Parmesean/Rosemary – a perfect dinner for the Florida heat…and anytime! KUDOS to the chef!!! too hungry for a pic…but it looked just like the photo.
I followed the recipe as written with the exception of using “regular” cucumbers versus English” . This was my first try at this and it was great for a warm summer evening dinner with French bread and rose wine. Everyone thought it was wonderful and light with just the right amount of dressing. I would not grill the shrimp as long (maybe 1 minute on each side versus 2) as it was a bit chewy. I would definitely make this again.
This was great! I didn’t have an avocado on hand, but added petite carrots, sliced mini-bell peppers, and sliced radishes to the other veggies. I cooked frozen corn kernels instead of fresh. The seasoning on the shrimp was great! Definitely will make again.
I made this salad almost as described, except I didn’t have the smoked maple product, so I used liquid smoke (1/4 t) and 1/2 t maple syrup. It’s the best salad ever! My husband and I ate it for dinner tonight and topped it with croutons. I can’t wait to make it again for company. Oh, and I “grilled” the shrimp in a frying pan with a little olive oil.