Description
A refreshing Shrimp Avocado Corn Salad with a zesty Summer Vinaigrette, perfect for warm weather.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- For the Summer Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a medium bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper.
- Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove from heat and let cool.
- In a large bowl, combine the corn, avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
- Add the cooked shrimp to the large bowl with the vegetables, then drizzle with the vinaigrette and gently toss to combine.
- Squeeze lime juice over the salad and serve immediately or chill for 30 minutes to enhance flavors.
Notes
- For added crunch, consider tossing in some diced cucumber or bell peppers.
- Substitute the shrimp with grilled chicken or chickpeas for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 150mg