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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