Description
This vibrant salad features grilled shrimp, sweet corn, creamy avocado, cherry tomatoes, and fresh herbs, all tossed in a zesty lime dressing. It’s a perfect summer dish that’s light, fresh, and full of flavor!
Ingredients
Units
Scale
For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
For the Salad:
- 2 cups fresh corn (from 2-3 ears) or 1 1/2 cups canned/drained or frozen/thawed corn
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta or cotija cheese (optional)
For the Lime Dressing:
- 3 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon honey (or maple syrup for vegan)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Marinate & Grill the Shrimp:
- In a bowl, toss shrimp with olive oil, chili powder, garlic powder, smoked paprika, salt, pepper, and lime juice.
- Preheat a grill or grill pan to medium-high heat.
- Grill shrimp for 2-3 minutes per side, until opaque and slightly charred. Remove from heat.
-
Prepare the Salad:
- If using fresh corn, grill it for a few minutes until lightly charred, then cut off the kernels.
- In a large bowl, combine corn, avocado, cherry tomatoes, red onion, and cilantro.
-
Make the Dressing:
- In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, garlic powder, salt, and pepper.
-
Assemble & Serve:
- Toss the salad with the dressing until well combined.
- Top with grilled shrimp and sprinkle with feta or cotija cheese, if using.
- Serve immediately and enjoy!
Notes
- Extra Crunch: Add diced cucumber or bell peppers.
- Spice It Up: Add a pinch of cayenne or drizzle with hot sauce.
- Make It Vegan: Swap shrimp for grilled tofu or chickpeas.