I am trying to get back into my cooking groove now that summer is coming to a close.  I love to cook, but I feel especially proud of myself if I can prepare a dinner that is not just healthy and delicious, but also quick and easy.  (How enjoyable can the meal be for anyone else if the chef comes to the table stressed and sweaty?)  This recipe is from Giada de Laurentiis’ latest book, Giada’s Feel Good Food: My Healthy Recipes and Secrets and it’s inspired by The Ivy’s famous Chopped Salad.  It is super-yummy and you can serve it as lettuce wraps or as a traditional salad.

|SHRIMP AND AVOCADO SALAD| (serves 4)

SALAD
1/4 cup plus 1 teaspoon extra-virgin olive oil
2 tablespoons reduced-sodium soy sauce (I used coconut aminos instead)
1 garlic clove, minced
Grated zest of 1 large lemon
3 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound large shrimp (about 24), peeled and deveined
1 medium zucchini, halved lengthwise
1 medium avocado, cut into 1/2-inch pieces

DRESSING
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (from 1 large lemon)
1 tablespoon light agave nectar (I used maple syrup instead)
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 head butter lettuce, separated into leaves

DIRECTIONS:

FOR THE SALAD

1. In a medium bowl, mix together 1/4 cup of the olive oil, the soy sauce, garlic, lemon zest, parsley, chives, 1/2 teaspoon of the salt, and the pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes.

2. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
3. Using a pastry brush, brush the zucchini halves with the remaining 1 teaspoon oil. Grill until tender, 4 to 5 minutes per side. Transfer to a cutting board. Grill the shrimp until pink and cooked through, 2 to 3 minutes per side. Transfer to the cutting board. When cool enough to handle, cut the zucchini and shrimp into 1/2-inch pieces.
FOR THE DRESSING

1. In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt, and pepper until smooth.
2. In a medium bowl, combine the zucchini, shrimp, and avocado. Add the dressing and gently toss until all the ingredients are coated. Using a slotted spoon, spoon the salad into the butter lettuce leaves.

Enjoy.  By the way, this salad makes really good leftovers, too.

Happy Weekend!

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