Avocado & Shrimp Chopped Salad
The smoky flavors of grilled shrimp and corn in this healthy chopped salad recipe are a tasty match for the creamy cilantro dressing. Avocado & Shrimp Chopped Salad is a great dish to pass out at a family picnic, friends get together, sitting outside on a warm sunny day— or just relaxing at home after a long hard day.
Lets get our Summer on!! 😉
Ingredients
- 5 tablespoons reduced-fat sour cream (substitution: Greek Yogurt)
- 3 tablespoons grapeseed oil or extra-virgin olive oil
- 3 tablespoons cider vinegar
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh dill
- 1 tablespoon minced shallot
- 2 cloves garlic, minced
- ¾ teaspoon dry mustard
- ¼ teaspoon kosher salt
- 1 pound raw shrimp (21-25 per pound), peeled and deveined
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons finely grated lime zest
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper, plus more to taste
- 2 ears corn, husked
- 4 cups chopped romaine lettuce
- ¾ cup finely chopped red cabbage
- ¾ cup diced red bell pepper
- ½ cup diced red onion
- ½ cup assorted cherry tomatoes, chopped
- ½ fennel bulb, halved again, thinly sliced (optional)
- 1 avocado, diced
- 2 slices crispy cooked bacon, diced (substitution: Turkey bacon)
Preparation
-
Active 50 m
-
Ready In 50 m
- To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.
- To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
- Toss shrimp with 2 teaspoons oil, lime zest, salt and ¼ teaspoon pepper.
- Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.
- Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.
- DIY grill basket: It’s best to use a grill basket when grilling small ingredients so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.
-
Nutrition information
- Serving size: about 2½ cups
- Per serving: 398 calories; 25 g fat(5 g sat); 8 g fiber; 21 g carbohydrates; 26 g protein; 149 mcg folate; 171 mg cholesterol; 6 g sugars; 0 g added sugars; 6,012 IU vitamin A; 61 mg vitamin C; 143 mg calcium; 2 mg iron; 374 mg sodium; 1,058 mg potassium
- Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (102% dv), Folate (37% dv)
- Carbohydrate Servings: 1½
- Exchanges: ½ starch, 2 vegetable, 3 lean meat, 4½ fat
- Serves 4
- Easy to make!
