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SideChef
Recipes
Dairy-Free
Summer Salad with Avocado, Corn and Grilled Shrimp

16 INGREDIENTS • 10 STEPS • 45MINS

Summer Salad with Avocado, Corn and Grilled Shrimp

Recipe
4.3
11 ratings
Community Pick
Community Pick
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!).
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Summer Salad with Avocado, Corn and Grilled Shrimp
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Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
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!).
45MINS
Total Time
$3.29
Cost Per Serving
Ingredients
Servings
4
us / metric
Large Shrimp
1 lb
Large Shrimp, deveined, peeled
Corn
2 ears
Corn
Olive Oil
1 Tbsp
Olive Oil
Salt
to taste
Salt
Spring Mix Greens
4 cups
Spring Mix Greens
or Baby Lettuce
Red Onion
1/2
Medium Red Onion, thinly sliced
Cherry Tomato
1 cup
Cherry Tomato
or Grape Tomatoes
Avocado
1
Avocado, diced
Marinade/Dressing
Lemon
1 1/4
Lemons, juiced
1/4 cup juice per 4 servings
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Dijon Mustard
2 Tbsp
Dijon Mustard
Honey
1 Tbsp
Honey
Garlic
2 cloves
Garlic, minced
Fresh Basil
1 Tbsp
Fresh Basil, chopped
Fresh Parsley
1 Tbsp
Fresh Parsley, chopped
Salt
as needed
Salt
Nutrition Per Serving
VIEW ALL
Calories
580
Fat
40.3 g
Protein
32.5 g
Carbs
26.7 g
Add to plan
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Summer Salad with Avocado, Corn and Grilled Shrimp
Save
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Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
Cooking InstructionsHide images
step 1
If you are using bamboo skewers, make sure to soak them in water for at least 20 minutes.
step 1 If you are using bamboo skewers, make sure to soak them in water for at least 20 minutes.
step 2
Combine the juice from Lemons (1 1/4), 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 (as needed). Set aside 1/3 cup of the mixture to dress the salad before serving.
step 2 Combine the juice from Lemons (1 1/4), 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 (as needed). Set aside 1/3 cup of the mixture to dress the salad before serving.
step 3
Thread 4-5 Large Shrimp (1 lb) onto each skewer, depending on the size of the shrimp.
step 3 Thread 4-5 Large Shrimp (1 lb) 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 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 ears).
step 6
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.
step 6 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.
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 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 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 (4 cups), corn,Red Onion (1/2), Cherry Tomato (1 cup), and Avocado (1).
step 9 In a large bowl or on a platter, combine the Spring Mix Greens (4 cups), 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.
step 10 Just before serving, add the reserved dressing and toss to coat. Top with grilled shrimp and get after it.
Tags
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Dairy-Free
American
4th of July
Gluten-Free
Grill
BBQ
Lunch
Fish & Seafood
Healthy
Dinner
Labor Day
Salad
Memorial Day
Shellfish
Summer
Vegetables
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