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Recipe: Summer Chopped Salad

Recipe: Summer Chopped Salad

, by Cheri Rifkin, 1 min reading time


I have to cut back on the sheer amount of calories I’ve been consuming since the serious training ended. Those tasty little fruit/nut bars can really add up to a lot of extra calories if you’re not burning them off! So, it’s back to summer fare: vegetables, fruits and lots of lean protein. One of my favorite summer salads is from Giada De Laurentiis and I encourage you to give it a try:

Summer Chopped Salad


  • EVOO for drizzling (Extra Virgin Olive Oil)
  • 1 head of romaine, cut lengthwise into quarters
  • 1 ear of corn, shucked
  • 2 zucchini, sliced lengthwise
  • 12 extra large shrimp or 2 chicken breasts
  • ½ head of butter lettuce, torn
  • 2 medium tomatoes, chopped
  • 1 avocado, diced


  • 3 Tbls fresh lemon juice
  • 3 Tbls EVOO
  • 1 T honey
  • Kosher salt and fresh ground pepper


  1. Drizzle olive oil over romaine, corn, zucchini and shrimp or chicken
  2. Season with salt and pepper
  3. Grill the romaine, turning occasionally, until crisp-tender, about 2 minutes
  4. Coarsely chop the grilled lettuce and place in salad bowl
  5. Grill the corn and zucchini for 2 minutes on all sides until tender
  6. Remove kernels from the corn and add to bowl
  7. Chop zucchini into ½ inch pieces and add to bowl
  8. Grill shrimp for about 2-3 minutes each side until cooked through
  9. Cool slightly and cut into ½ inch pieces
  10. Add chopped shrimp, butter lettuce, tomatoes and avocado to the bowl Whisk dressing and drizzle over salad.
  11. Season with salt and pepper


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