I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cilantro Vinaigrette:


Instructions Checklist
  • 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

746.3 calories; protein 33.2g 66% DV; carbohydrates 48.5g 16% DV; fat 51.7g 80% DV; cholesterol 255.4mg 85% DV; sodium 931.8mg 37% DV. Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More