Need a light, fresh and tasty dinner? I found this recipe for a grilled summer salad in Giada De Laurentiis’s cookbook, originally served cold. I wish my apartment had access to a grill, but this was still delicious baking the shrimp and sautéing the vegetables until they were slightly browned. Using the marinade to double as the salad dressing saves time, while maintaining the flavor of the fresh herbs and lemon zest. The creamy avocado balances the acidic flavors of the marinade. Definitely worth a try!