Description
A refreshing and flavorful avocado corn salad topped with grilled shrimp, perfect for a light meal or side dish.
Ingredients
Scale
- 2 ripe avocados, diced
- 1 cup corn kernels (fresh or frozen)
- 1 lb shrimp, peeled and deveined
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine the diced avocados, corn, red onion, and cilantro.
- In a separate bowl, toss the shrimp with olive oil, lime juice, salt, and pepper.
- Grill the shrimp for 2-3 minutes on each side until cooked through.
- Once the shrimp are done, add them to the avocado mixture and gently toss to combine.
- Serve immediately, garnished with additional cilantro if desired.
Notes
- For a spicier kick, add diced jalapeños to the salad.
- This salad can be served chilled or at room temperature.
- Leftovers can be stored in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Avocado Corn Salad, Grilled Shrimp, Healthy Salad, Summer Salad