Salade détox estivale grillée (sans gluten ni produits laitiers)

Ingrédients

• 1/2 batch of my homemade Ranch Dressing
• 4 cups green leaf or romaine lettuce, chopped
• 2 cups cucumber, chopped into small, 1/4-inch cubes
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 2 ears of sweet corn, husked, washed and dried (omit for Paleo/Whole30/Keto option)*
• 1/2 tablespoon extra virgin olive oil
• 1 pound jumbo shrimp, peeled and deveined with tails removed
• 1 tablespoon garlic-infused olive oil
• Salt and fresh cracked pepper (to taste)

Préparation

1. 1

   Make the dressing: Make ½ batch of homemade ranch dressing (or a full batch if you plan on using the other half for another salad, like my taco salad). Cover and refrigerate until ready to use.

2. 2

   Chop the vegetables: Chop the lettuce, cucumber and bell pepper and place in a large bowl. Toss with tongs until mixed. Set aside.

3. 3

   Grill the corn: Preheat your outdoor grill (I use a natural gas grill) or grill pan to medium-high. Place two, ¾ foot pieces of tinfoil on a clean surface, and place each cob of corn on one piece of tinfoil. Using a basting brush, coat the corn with extra virgin olive oil and sprinkle with salt and freshly-cracked pepper to taste. Wrap the corn in the tin foil. Place wrapped corn on the preheated grill and grill for 20 minutes, turning a ¼ turn every 5 minutes. Remove from the grill, set somewhere to cool, and reduce grill heat to medium. Once the corn has had a chance to cool for a few minutes, chop corn off the cob. Separate into four, 38 grams (or less) servings.

4. 4

   Grill the shrimp: While the corn is grilling, thread shrimp onto skewers (I use three metal skewers). Brush shrimp with garlic-infused olive oil and sprinkle with salt and freshly cracked pepper to taste. Place shrimp skewers directly on the grill. Grill for 5 minutes at medium heat, flipping halfway through. Remove shrimp from the grill.

5. 5

   Assemble the salads: Using tongs, place salad base on plates. Spoon corn and shrimp on top, and dress with ranch dressing.

6. 6

   Store leftovers (if any): Store shrimp and corn separately from the salad base to enable easy reheating in the microwave. Store all salad components in air tight containers in the refrigerator for up to 3 days.