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

Ingredients

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

Instructions

Add shrimp, avocado, and corn to a large bowl.
In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
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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