Shrimp Avocado Salad Recipe

This shrimp avocado salad has all of the best flavors of summer. Loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine with a light cilantro dressing.

Servings: 6 servings as a side, 4 as a main course


For the Cob Salad:
1/2 lb 3 to 4 medium Roma tomatoes, chopped
1/2 English cucumber or 3 smaller garden cucumbers sliced
1/2 medium red onion thinly sliced
2 avocados peeled, pitted and sliced
1 cup corn kernels from 2 fresh cobs or canned drained corn
1 medium romaine lettuce 5 to 6 cups chopped

For the Cajun Shrimp:
2 Tbsp unsalted butter
1 lb large raw shrimp peeled and deveined
1 tsp cajun spice
2 cloves garlic pressed
Pinch of salt

For the Zesty Cilantro Lemon Dressing:
3 Tbsp olive oil mild or extra virgin
Juice of 1 large lemon about 3 Tbsp (it's ok to sub lime juice)
1/2 bunch cilantro (1/2 cup chopped)
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp freshly ground black pepper

  1. Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.
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