Description
Avocado Corn Salad with Grilled Shrimp is a vibrant, refreshing dish that captures the essence of summer. This colorful salad combines creamy avocados, sweet corn, and succulent grilled shrimp, all drizzled in a zesty lime dressing. Perfect for picnics, BBQs, or a light lunch, it’s an impressive yet easy-to-make crowd-pleaser that bursts with flavor and nutrition.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup fresh corn kernels (or 1 cup frozen corn)
- 1 small red onion, finely chopped
- ½ cup fresh cilantro, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat. Toss shrimp with olive oil, lime juice, salt, and pepper; let marinate for 10 minutes.
- Grill shrimp for 2-3 minutes on each side until pink and opaque.
- While shrimp cooks, chop avocados and prepare corn (thaw if using frozen).
- In a large bowl, combine grilled shrimp, avocados, corn, red onion, and cilantro.
- Drizzle with additional lime juice and olive oil; season to taste.
- Gently toss everything together; serve immediately.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 170mg