Get off the grill and stock up on summer produce; detox salad days are coming soon! There were tons of fresh tomatoes, roasted romaine lettuce, shrimp, avocado, coriander, and limes, and I loved it.
Avocados and cucumbers! Tomatoes and bell peppers!
Grilled corn, romaine lettuce, and shrimp kebabs!
Vanilla, salt, and citrus!
Aaargh!!!
It was all there, like all in one bowl, making the dream come true. This is so good that it hardly seems like real life. I am mainly considering that it’s not just a happy rainbow of flavor, texture, and color but one that is healthy and will give you a summer glow.
You know how summer is. Hanging out late on the patio with friends, or taking a week-long trip to the cabin, or any other warm weather, drinks, chips, and dips are all you need until the moment you start to feel like you’re overdoing it with salt and carbs, and then suddenly they’re not.
But there’s one thing: Even if you’re ready to graduate from the chip and dip lifestyle, you still need delicious food. Always, guys. It must always taste good because we will not compromise our core values. Promise me you won’t compromise.
Then you buy some sturdy, long-leaf cabbage hearts from the farmer’s market, which may be shrimp, which may be chicken, which may not be, and a bunch of other colorful vegetables, and you turn on the grill. (On using corn for vegetables: Roasting corn is easier than you think).
Creamy avocado and coriander sauce, combined with jalapeno, a mixture of roasted and shredded food, and raw crushed food, immerses you in the summer sun. This is the best part of June.
Can we briefly discuss how boring romaine lettuce is—> unless roasted? I can eat salt-grilled lettuce for dinner. I know it sounds wonky, but my friends Alex and Sonia taught me how to roast romaine lettuce a few summers ago, and I haven’t been back since.
Plus, in case we need another reason to make avocado and coriander sauce vats in June, July, and August, we’ve got it here. On the shrimp skewers? It’s perfect.
Honestly, guys, we eat this on the playground for a good summer reset. It also allows me to sit on the patio with a white wine and monitor the grill. He was pleased with his barbecue skills.
Victory of the Detox Salad: Say Hello to the happiest glowing food for skin, body, and summer soul!
Isn’t life made for summer? Whoa, whoa, whoa.
- Salad preparation: Make avocado and coriander dressing. Chop the tomatoes, cucumbers, and bell peppers. Set aside about 1/3 cup of dressing to brush over the shrimp as it grills.
- Grill: Heat grill to medium-high heat. Brush the corn with olive oil and sprinkle with salt. Wrap it in tin foil. Wash and dry the long leaves, cut them in half lengthwise, leaving the stems intact, and brush with olive oil and salt. Put the shrimp on skewers for easy grilling. Brush with olive oil, lime, and salt. Roasting time: Roast corn (wrapped in foil) for 20-25 minutes, turning every 5 minutes; cook lettuce (directly on the grill) for about 5 minutes; bake the shrimp (directly on the grill) for about 5 minutes. While roasting the shrimp, brush the reserved sauce over it to add flavor.
- Assemble: Cut off the stem of romaine lettuce and chop it up. Cut the corn off the cob. Stir everything together with the seasoning.
