Meet my new favorite salad. It’s a quintessential healthy, California-style dish: seafood, avocado, seasonal vegetables and a lemon-agave vinaigrette. It comes from Giada De Laurentiis’ new cookbook, “Giada’s Feel Good Food: My Healthy Recipes and Secrets.” It’s filled with healthy, nutritious recipes that are easy to make and actually taste good. Dishes like Greek tabbouleh salad with kale, broiled sole with mustard-chive sauce, or whole-wheat linguine with shrimp, asparagus and cherry tomatoes all sound like meals that actually will make you feel good.
This isn’t my – or anyone’s – first encounter with De Laurentiis. I’ve watched her shows off and on over the years and used her recipes several times. Her food always tastes clean and fresh, using things like lemon zest and garlic to infuse flavor without adding fat. Also, her recipes don’t usually take too long to make, so you spend your time eating, not stressing.
I loved how easily this salad came together. The shrimp marinade for 30 minutes in a flavorful combination of soy, lemon zest and garlic and are tossed with a sweet, citrusy vinaigrette. And it only took 15 minutes of actual cooking time. Who doesn’t love that?
Giada De Laurentiis’ Shrimp and Avocado Salad Serves 4
¼ cup plus 2 Tbsp. plus 1 tsp. extra-virgin olive oil, divided
2 Tbsp. reduced-sodium soy sauce
1 garlic clove, minced
Grated zest of 1 large lemon
3 Tbsp. chopped fresh flat-leaf parsley leaves
2 Tbsp. chopped fresh chives
½ tsp. kosher salt, divided
½ tsp. freshly ground black pepper, divided
1 lb. large shrimp (about 24), peeled and devined
1 medium zucchini, halved lengthwise
1 medium avocado, cut into 1/2- inch pieces
2 Tbsp. fresh lemon juice (from 1 large lemon)
1 Tbsp. light agave nectar
1 Tbsp. Dijon mustard
1 head butter lettuce, separated into leaves
• In a medium bowl, mix together ¼ cup of the olive oil, the soy sauce, garlic, lemon zest, parsley, chives, and ½ teaspoon each salt and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes.
• Place a pan grill over medium-high heat or preheat a gas or charcoal grill.
• Using a pastry brush, brush the zucchini halves with 1 teaspoon oil. Grill until tender, 4 to 5 minutes per side. Transfer to a cutting board. Grill the shrimp until pink and cooked through, 2 to 3 minutes per side. Transfer to the cutting board. When cool enough to handle, cut the zucchini and shrimp into ½-inch pieces.
• In a small bowl, whisk together the remaining 2 tablespoons oil, lemon juice, agave, mustard, the remaining salt and pepper until smooth.
• In a medium bowl, combine the zucchini, shrimp and avocado. Add the dressing and gently toss until all ingredients are coated. Using a slotted spoon, spoon the salad into the butter lettuce leaves.
Reprinted with permission from Clarkson Potter Publishers What’s your favorite feel-good meal to make at home? Tell us about it in the comments section below for a chance to win a copy of “Giada’s Feel Good Food.” We’ll announce the winner in next week’s By the Book column.
This article appears in May 2014.
