Description
A refreshing and satisfying salad featuring creamy avocado, sweet corn, and perfectly grilled shrimp.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ears of corn, husked
- 1 ripe avocado, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, toss the shrimp with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside.
- Grill the corn for about 8-10 minutes, turning occasionally, until tender and slightly charred. Let cool, then cut the kernels off the cobs.
- Grill the shrimp for 2-3 minutes per side, until pink and cooked through.
- In a large bowl, combine the corn kernels, diced avocado, chopped red onion, and chopped cilantro.
- In a small bowl, whisk together the lime juice, 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
- Pour the dressing over the corn mixture and toss gently to combine.
- Add the grilled shrimp to the salad and toss again.
- Serve immediately.
Notes
- For extra flavor, you can grill the corn cobs before cutting off the kernels.
- Add a pinch of chili powder to the shrimp for a little heat.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 150mg
Keywords: avocado corn salad, grilled shrimp, healthy salad, summer salad, easy recipe