Description
Avocado Corn Salad with Grilled Shrimp is a vibrant and refreshing dish that brings together creamy avocados, sweet corn, and succulent grilled shrimp for a delightful culinary experience. Perfect for summer gatherings or casual dinners, this colorful salad bursts with flavor and can be served as either a side or main course. The combination of textures and tastes will transport you to sun-soaked days at the beach. Easy to prepare and visually appealing, this salad is sure to impress your guests while satisfying your taste buds.
Ingredients
Scale
- 2 ripe avocados, diced
- 1 cup fresh corn (or 1 can, drained)
- 1 pound large shrimp, peeled and deveined
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- Juice of 2 limes
- ¼ cup fresh cilantro, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the shrimp under cold water and pat dry. In a bowl, toss shrimp with olive oil, salt, pepper, garlic powder, and lime juice. Let marinate for about 15 minutes.
- Preheat the grill or grill pan over medium-high heat. Grill shrimp for 2 minutes per side until opaque with grill marks.
- In a large bowl, combine diced avocados, corn, cherry tomatoes, red onion, and cilantro.
- Drizzle with lime juice and olive oil. Toss gently to mix without mashing the avocados.
- Serve immediately on plates or in bowls; garnish with additional cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 150mg
Keywords: For added protein, consider mixing in black beans. Substitute mango or bell peppers for a sweet twist. Store leftovers in an airtight container; consume within three days.