MARKET

                 OLAMENDI'S    

          Family   

AVOCADO & SHRIMP SALAD
The smoky flavors of grilled shrimp and corn in this healthy chopped salad recipe are a tasty match for the creamy cilantro dressing.
Makes: 4 servings

Serving Size: about 2 1/2 cups

Active Time: 50 minutes

Total Time: 50 minutes

Ingredients Dressing
  • 5 tablespoons reduced-fat sour cream
  • 3 tablespoons grapeseed oil or extra-virgin olive oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon minced shallot
  • 2 cloves garlic, minced
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon kosher salt
Shrimp & Salad
  • 1 pound raw shrimp (21-25 per pound), peeled and deveined
  • 2 teaspoons extra-virgin olive oil
    Olive Oil Extra Virgin
    2 teaspoons finely grated lime zest
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 ears corn, husked
  • 4 cups chopped romaine lettuce
  • 3/4 cup finely chopped red cabbage
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup assorted cherry tomatoes, chopped
  • 1/2 fennel bulb, halved again, thinly sliced
  • 1 avocado, diced
  • 2 slices crispy cooked bacon, diced

Preparation
  1. To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.
  2. To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
  3. Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
  4. Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.
  5. Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.