Avocado & Shrimp Chopped Salad
A great summer salad that you can play with by adding things that you really like or subtracting things that you don't like (e.g., onions). Courtesy of Eating Well.
Directions
- 1
To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.
- 2
To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
- 3
Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
- 4
Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes.
- 5
Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total.
- 6
Transfer corn and shrimp to a cutting board.
- 7
Cut the kernels off the cob.
- 8
Chop the shrimp into bite-size pieces.
- 9
Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl.
- 10
Add the shrimp, corn and dressing; toss to coat. Season with pepper.
Have Leftover Sour Cream?
Pairs Well With
Published May 24, 2016