Avocado & Shrimp Chopped Salad

By garciamoss

The smoky flavors of grilled shrimp and corn in this healthy chopped salad recipe are a tasty match for the creamy cilantro dressing.

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
• 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

Details

Adapted from eatingwell.com

Preparation

Step 1

To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.
To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
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.
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.