Description
This shrimp avocado salad has all of the best flavors of summer. Loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine with a light cilantro dressing.
Ingredients
Scale
- 1/2 lb Roma tomatoes, chopped
- 1/2 English cucumber, sliced
- 1/2 medium red onion, thinly sliced
- 2 avocados, peeled, pitted and sliced
- 1 cup corn kernels
- 1 medium romaine lettuce, chopped
- 2 Tbsp unsalted butter
- 1 lb large raw shrimp, peeled and deveined
- 1 tsp cajun spice
- 2 cloves garlic, pressed
- Pinch of salt
- 3 Tbsp olive oil
- Juice of 1 large lemon
- 1/2 cup chopped cilantro
- 1 tsp sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Step 1: Place shrimp in a medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.
- Step 2: Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Remove to a plate and set aside to cool.
- Step 3: Line the bottom of a large salad platter/bowl with chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
- Step 4: In a small bowl, whisk together olive oil, lemon juice, chopped cilantro, sea salt and black pepper. Drizzle dressing over the salad then toss to combine and serve.
Notes
Freshly boiled or grilled corn adds a sweet burst of flavor. This salad can also be served vegetarian by omitting the shrimp.
- Prep Time: 16 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 415 kcal
- Sugar: 6 g
- Sodium: 340 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 85 mg
Keywords: Shrimp Avocado Salad, Summer Salad, Cajun Shrimp, Healthy Salad