Grilled Shrimp Santa Fe Salad with Lime-Cumin Dressing
Peel and devein shrimp. Drizzle with 1 tsp of canola oil and 1 tsp of chili powder. Wrap 2 cobs of corn in foil. Place on grill over medium-high for about 16 minutes, turning occasionally. After 10 minutes, add shrimp to grill and cook for about 3 minutes per side. Make dressing by combining 4 tsp canola oil, ¼ cup lime juice, ½ tsp cumin, and 1 Tbsp honey. Season with kosher salt and pepper. Remove shrimp and corn from grill. Cut kernels from corn. Combine 5 oz romaine lettuce, 2 chopped tomatoes, corn, 1 chopped avocado, and shrimp. Toss with dressing and serve.
Grilled Eggplant Caprese Salad
Combine 2 Tbsp breadcrumbs, 1 Tbsp grated Parmesan cheese and 1 Tbsp chopped basil. Set aside. Slice eggplant and tomatoes in ¼-inch slices (tomato slices will not hold up on the grill if they are too thin). Preheat grill to high. Brush both sides of tomato and eggplant with balsamic vinaigrette. Season with kosher salt and pepper. Grill eggplant for 3 minutes per side. Grill tomatoes for 1 minute per side. When you flip the tomatoes, add slices of fresh mozzarella and cover the grill lid for the last minute of cooking time. Toss spring mix greens with balsamic dressing. Layer 2 slices eggplant and 2 slices tomatoes with melted mozzarella in a strip over the greens. Sprinkle with breadcrumb mixture.
Grilled Chicken and Strawberry Salad
Pound boneless, skinless chicken breasts to even thickness. Prepare grill by brushing with olive oil and then heating to high. Grill chicken for 5 minutes on each side or until done. Let cool and slice. Whisk together 3 Tbsp white wine vinegar, 2 Tbsp olive oil, and 2 tsp sugar. Season with salt and pepper and set aside. Add halved strawberries, pecans, crumbled feta, and sliced grilled chicken to spring mix greens. Toss with the dressing and serve.
Crab, Mango, and Avocado Salad
To make the dressing, combine 3 Tbsp orange juice, 1 tsp orange zest, 1 Tbsp lime juice, 1 Tbsp honey, and 3 Tbsp olive oil in a bowl. Season with salt and pepper and set aside. Cut half of a red onion into paper-thin slices. Add to dressing to let marinate for about 15 minutes. Carefully pick over 1 lb jumbo lump crabmeat to remove shells. In a large bowl, combine crabmeat with 1 each: avocado and mango (peeled and sliced). Add dressing and onion to bowl and gently toss. Serve in shallow bowls over a mound of romaine lettuce. Crumble tortilla chips on top.
Watermelon and Arugula Salad
Whisk together 1 Tbsp red wine vinegar and 1 Tbsp fresh lemon juice. Slowly add 2 Tbsp olive oil and whisk. Season with kosher salt and black pepper. Start with arugula and add 3 cups chunked watermelon, toasted pine nuts, and feta cheese. Toss with vinaigrette to coat.