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RECIPE
16 INGREDIENTS10 STEPS45MIN

Summer Salad with Avocado, Corn and Grilled Shrimp

4.3
11 Ratings
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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!).
45MIN
Total Time

Domesticate Me

Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
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Ingredients

US / METRIC
Servings:
4
Serves 4
1 lb
Large Shrimp , deveined, peeled
2 ears
1 Tbsp
to taste
4 cups
Spring Mix Greens
or Baby Lettuce
1/2
Medium  Red Onion , thinly sliced
1 cup
Cherry Tomatoes
or Grape Tomatoes
1
Avocado , diced

Marinade/Dressing

1/4 cup
Lemons , juiced, freshly squeezed
1/2 cup
Extra-Virgin Olive Oil
2 Tbsp
Dijon Mustard
1 Tbsp
2 cloves
Garlic , minced
1 Tbsp
Fresh Basil , chopped
1 Tbsp
Fresh Parsley , chopped
1/4 tsp

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Nutrition Per Serving

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CALORIES
1448
FAT
51.6 g
PROTEIN
54.4 g
CARBS
202.3 g

Cooking Instructions

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Step 1
If you are using bamboo skewers, make sure to soak them in water for at least 20 minutes.
Step 2
Combine Lemon (1/4 cup), Extra-Virgin Olive Oil (1/2 cup) Dijon Mustard (2 tablespoon), Honey (1 tablespoon), Garlic (2 clove), Fresh Basil (1 tablespoon), Fresh Parsley (1 tablespoon), and Salt (1/4 teaspoon). Set aside 1/3 cup of the mixture to dress the salad before serving.
Step 3
Thread 4-5 Large Shrimp (1 pound) onto each skewer, depending on the size of the shrimp.
Step 4
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.
Step 5
While the shrimp marinates, husk and grill the Corn (2 ear).
Step 6
Heat a grill/grill pan over medium heat. Brush the corn with Olive Oil (1 tablespoon) and season with Salt (to taste). When the grill is hot, add the corn and cook for 10-12 minutes.
Step 7
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.
Step 8
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.
Step 9
In a large bowl or on a platter, combine the Spring Mix Greens (5 ounce), corn,Red Onion (1/2), Cherry Tomato (1 cup), and Avocado (1).
Step 10
Just before serving, add the reserved dressing and toss to coat. Top with grilled shrimp and get after it.

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Nutrition Per Serving
Calories
1448
% Daily Value*
Fat
51.6 g
66%
Saturated Fat
7.0 g
35%
Trans Fat
0.0 g
--
Cholesterol
226.8 mg
76%
Carbohydrates
202.3 g
74%
Fiber
23.1 g
82%
Sugars
9.3 g
--
Protein
54.4 g
109%
Sodium
989.0 mg
43%
Vitamin D
--
--
Calcium
154.5 mg
12%
Iron
11.0 mg
61%
Potassium
1082.3 mg
23%
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