La Jolla Salad

This vibrant La Jolla Salad offers a refreshing twist on traditional greens by using sturdy radicchio leaves as edible cups. The bitter crunch of the radicchio contrasts beautifully with the sweet, juicy chunks of fresh papaya. Topped with grilled shrimp or lump crab meat, it provides a satisfying protein boost without heaviness. A zesty lime-dill vinaigrette ties the flavors together, adding brightness and herbal notes. Perfect for a light summer lunch, a healthy dinner side, or an elegant appetizer for entertaining. It&# 226;ÂÂs quick to assemble, visually stunning, and packed with fresh, seasonal flavors that feel both luxurious and approachable.

Cooking Method: Grilling

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 156.5

Dietary: Gluten-free

Description

This vibrant La Jolla Salad offers a refreshing twist on traditional greens by using sturdy radicchio leaves as edible cups. The bitter crunch of the radicchio contrasts beautifully with the sweet, juicy chunks of fresh papaya. Topped with grilled shrimp or lump crab meat, it provides a satisfying protein boost without heaviness. A zesty lime-dill vinaigrette ties the flavors together, adding brightness and herbal notes. Perfect for a light summer lunch, a healthy dinner side, or an elegant appetizer for entertaining. It&# 226;ÂÂs quick to assemble, visually stunning, and packed with fresh, seasonal flavors that feel both luxurious and approachable.

Ingredients

2 Radicchio Leaves, filled

Directions

1
Wash and dry the radicchio leaves, keeping them whole to form cups.
2
Peel and seed the papaya, then dice into small, bite-sized cubes.
3
Prepare the lime-dill vinaigrette by whisking together lime juice, olive oil, chopped fresh dill, salt, and pepper.
4
If using shrimp, season with salt and pepper and grill until pink and opaque, about 2-3 minutes per side.
5
If using crab meat, ensure it is picked clean and ready to serve.
6
Spoon a portion of diced papaya into the center of each radicchio leaf cup.
7
Top the papaya with grilled shrimp or lump crab meat.
8
Drizzle generously with the lime-dill vinaigrette just before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 156.5kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 8.5mg1%
Total Carbohydrate 37.5g13%
Dietary Fiber 13.0g52%
Sugars 0.0g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, assemble the salad immediately before serving to prevent the radicchio leaves from wilting.

You can substitute the radicchio with sturdy lettuce varieties like romaine hearts if you prefer a milder flavor.

Ensure the papaya is ripe but still firm for the best crunch and sweetness.

The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days. Shake well before using.

For a vegan version, omit the crab and shrimp and add grilled tofu or avocado slices for protein and creaminess.

Keywords: radicchio, salad, grilled, shrimp, crab, papaya, vinaigrette, dill, lime, fresh, healthy, lunch, seafood, summer, appetizer, light, vegetable, fruit, dressing, easy

Read it online: https://www.chefs-mate.com/recipe/la-jolla-salad-2/