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Grilled Seafood Salad
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Prep Time:
30 minutes
Total Time:
1 hour
Delicious diabetes-friendly salad with grilled shrimp, swordfish, and fennel.
Ingredients:
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive or vegetable oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon water
  • 12 uncooked large shrimp (thawed if frozen), peeled, deveined
  • 1 lb swordfish, marlin or tuna steaks, 3/4 to 1 inch thick
  • 1 medium fennel bulb, cut into wedges
  • 10 cups bite-size pieces mixed salad greens
  • 1/2 small red onion, thinly sliced
  • 12 cherry tomatoes, cut in half
  • 12 pitted kalamata or ripe olives
Instructions:
  • Shake the vinaigrette ingredients in a sealed container until well combined.
  • Marinate shrimp and fish in 1/4 cup of vinaigrette in a shallow dish or sealed bag for 30 minutes in the refrigerator. Keep the extra vinaigrette for later use.
  • Preheat gas or charcoal grill. Take shrimp and fish out of marinade, keeping marinade aside and setting shrimp aside. Grill fish and fennel over medium heat, covering for 5 minutes. Brush fish and fennel with reserved marinade, then add shrimp. Cover and grill for another 5 minutes, turning and basting everything with marinade a few times until shrimp are pink, fish is flaky, and fennel is tender. Dispose of any leftover marinade.
  • Present the salad greens beautifully on a platter. Cut the fish into bite-size pieces. Artfully place the fish, fennel, shrimp, and rest of the salad ingredients on top of the greens. Serve with the reserved vinaigrette.

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