Shrimp and Corn Salad with Avocado
A quick, vibrant salad with juicy shrimp, sweet corn, creamy avocado, and fresh tomatoes over mixed greens, finished with a zesty lime dressing.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 25g
Ingredients
- ½ lb shrimp, peeled and deveined
- 1 cup corn kernels
- 1 avocado
- 1 cup cherry tomatoes
- 4 cups mixed greens
- 1 lime
Instructions
- 1
Season the 0.5 lb shrimp with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high and cook shrimp until pink and opaque, about 2-3 minutes per side. Remove from heat.
- 2
In a large bowl, combine 4 cups mixed greens, 1 cup corn kernels, 1 cup halved cherry tomatoes, and the cooked shrimp.
- 3
Dice the 1 avocado and add to the bowl. Squeeze the juice of 1 lime over everything, add a drizzle of olive oil, and toss gently to combine.
- 4
Season with salt and pepper to taste. Serve immediately, garnished with chopped chives if desired.
Tools you’ll need
- skillet
- large bowl
- knife
- cutting board
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