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Avocado Corn Salad With Grilled Shrimp

Avocado Corn Salad With Grilled Shrimp: Refreshing Summer Joy

This Avocado Corn Salad With Grilled Shrimp is a quick, healthy, and refreshing dish perfect for summer.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 whole Avocados Ensure they are ripe for optimal creaminess.
  • 1 cup Fresh Corn Kernels Can substitute with canned corn if needed.
  • 1 pound Shrimp Use peeled and deveined shrimp.
  • 1/2 medium Red Onion Finely chopped.
  • 1 whole Red Bell Pepper Diced.
  • 1 cup Cherry Tomatoes Halved.
  • 1/4 cup Cilantro Chopped; can be swapped with parsley.
For the Dressing
  • 1/4 cup Olive Oil Can use avocado oil as an alternative.
  • 1 whole Lime Reserve some zest.
  • 1 teaspoon Chili Powder Adjust based on your heat preference.
  • to taste Salt Essential for flavoring.
  • to taste Pepper Essential for flavoring.

Equipment

  • grill
  • mixing bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Instructions
  1. Preheat the grill to medium-high heat, around 400°F (200°C).
  2. In a mixing bowl, toss the shrimp with olive oil, chili powder, salt, and pepper. Allow to marinate for about 5 minutes.
  3. Grill the shrimp for 2-3 minutes on each side until pink and opaque.
  4. Grill the corn for 8-10 minutes until tender and lightly charred.
  5. In a large bowl, combine avocado, corn kernels, red onion, red bell pepper, cherry tomatoes, and cilantro. Toss gently.
  6. Whisk together lime juice, lime zest, olive oil, salt, and pepper in a small bowl.
  7. Drizzle dressing over the salad and toss gently.
  8. Fold in the grilled shrimp and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 300mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Avoid freezing to maintain texture.

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