Description
A refreshing and delicious avocado corn salad topped with grilled shrimp, perfect for summer gatherings.
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 shrimp with olive oil, lime juice, salt, and pepper.
- Grill the shrimp for 2-3 minutes on each side until cooked through.
- In a large bowl, mix together the diced avocados, corn, red onion, and cilantro.
- Add the grilled shrimp to the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- For added flavor, marinate the shrimp for 30 minutes before grilling.
- This salad can be served as a main dish or a side.
- Feel free to add other vegetables like bell peppers or tomatoes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Avocado Corn Salad, Grilled Shrimp, Summer Salad, Healthy Recipe