Recipe Image:

Servings:

Summer Salad with Avocado, Corn and Grilled Shrimp

Summer Salad tastes exactly as it sounds…like summer. Packed with baby lettuces, grilled sweet corn, juicy cherry tomatoes, and buttery avocado, this salad is light, bright and full of fresh flavor. The delicate sweetness of the shrimp is enhanced by a citrusy herb marinade, which is a foolproof combination of lemon juice, garlic, Dijon mustard, and chopped basil and parsley, that also doubles as the salad dressing (so efficient!).

Total Time

45min

4.3

11 Ratings

Author: Domesticate Me

Servings:

Ingredients

•

1 lb

Large Shrimp , deveined, peeled

•

2 ears

Corn

•

1 Tbsp

Olive Oil

•

to taste

Salt

•

4 cups

Spring Mix Greens

or Baby Lettuce

•

1/2

Medium Red Onion , thinly sliced

•

1 cup

Cherry Tomatoes

or Grape Tomatoes

•

Avocado , diced

Marinade/Dressing

•

1/4 cup

Lemons , juiced, freshly squeezed

•

1/2 cup

Extra-Virgin Olive Oil

•

2 Tbsp

Dijon Mustard

•

1 Tbsp

Honey

•

2 cloves

Garlic , minced

•

1 Tbsp

Fresh Basil , chopped

•

1 Tbsp

Fresh Parsley , chopped

•

1/4 tsp

Salt

Cooking Instructions

If you are using bamboo skewers, make sure to soak them in water for at least 20 minutes.

Combine Lemons (1/4 cup) , Extra-Virgin Olive Oil (1/2 cup) Dijon Mustard (2 Tbsp) , Honey (1 Tbsp) , Garlic (2 cloves) , Fresh Basil (1 Tbsp) , Fresh Parsley (1 Tbsp) , and Salt (1/4 tsp) . Set aside 1/3 cup of the mixture to dress the salad before serving.

Thread 4-5 Large Shrimp (1 lb) onto each skewer, depending on the size of the shrimp.

Place the shrimp skewers in a large Ziploc bag and pour the remaining marinade over them. Seal the bag, removing any excess air, and refrigerate for at least 30 minutes.

While the shrimp marinates, husk and grill the Corn (2 ears) .

Heat a grill/grill pan over medium heat. Brush the corn with Olive Oil (1 Tbsp) and season with Salt (to taste) . When the grill is hot, add the corn and cook for 10-12 minutes.

Remove corn from the pan and let cool. When the corn is cool enough to handle, use a sharp knife to slice the kernels from the cob. Set aside until ready to use.

When your shrimp has finished marinating, remove your skewers from the fridge. Heat the grill/grill pan over high heat. When hot, add the shrimp skewers and cook for 1½-2 minutes on each side until the shrimp become pink and opaque.

In a large bowl or on a platter, combine the Spring Mix Greens (4 cups) , corn, Red Onion (1/2) , Cherry Tomatoes (1 cup) , and Avocado (1) .

10.

Just before serving, add the reserved dressing and toss to coat. Top with grilled shrimp and get after it.

Nutrition Per Serving

CALORIES

1448

FAT

51.6 g

PROTEIN

54.4 g

CARBS

202.3 g