Description
A refreshing avocado corn salad topped with grilled shrimp, perfect for summer evenings.
Ingredients
Scale
- 2 ripe avocados, diced
- 1 cup fresh corn (or frozen, thawed)
- 1 pound shrimp, peeled and deveined
- 1 lime, juiced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- Olive oil for grilling
Instructions
- Preheat grill to medium-high heat. Toss shrimp with olive oil, salt, and pepper. Grill shrimp for 2-3 minutes on each side until pink and cooked through. Remove from grill and set aside.
- In a large bowl, combine diced avocados, fresh corn, red onion, and cilantro.
- Squeeze lime juice over the salad and gently mix to combine.
- Add grilled shrimp on top and serve immediately.
Notes
Serve fresh for the best flavor. Store the avocado separately if preparing in advance to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 200mg
Keywords: salad, avocado, shrimp, summer recipe, grilled salad