Tuesday, September 2, 2014

Recipe: Shrimp, Corn & Avocado Salad

I love summer and all the fresh produce - the corn is sweet and the avocados are ripe - sounds like a perfect time for a Shrimp, Corn & Avocado Salad! 

First mix up this great tangy dressing with apple cider vinegar, dijon mustard, EVOO and a few spices.

Then you mix together shrimp, avocado and corn and drizzle the dressing over top - stir as you go. 

You've got a great crunchy and sweet summer salad! I put a bit too much corn in my salad so I backed it off for the recipe. It was very zingy and light. This would be great for a potluck too - since a little goes a long way.

Shrimp, Corn & Avocado Salad
  • 1 pound cooked shrimp, peeled and deveined and cut into 1 inch bites
  • 1 avocados, cut into large pieces
  • 1 cup fresh sweet corn (off the cob)
  • For the Dressing
  • 1/8 cup extra virgin olive oil
  • 1/8 cup apple cider vinegar
  • ½ teaspoon garlic powder
  • 1 teaspoon parsley, chopped
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste
  1. Add shrimp, avocado, and corn to a large bowl.
  2. In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
  3. Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Adapted from AddAPinch.com

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