Avocado & Shrimp Chopped Salad




5 tablespoons sour cream

3 tablespoons extra-virgin olive oil

3 tablespoons apple cider vinegar

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh dill

1 tablespoon minced shallot

2 cloves garlic, minced

1/2 teaspoon dry mustard

1/4 teaspoon kosher salt

Big pinch cayenne pepper


8 oz raw shrimp (16-20 per pound), peeled and deveined

3 teaspoons extra-virgin olive oil, divided

2 teaspoons finely grated lime zest

Juice of half a lime

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper, plus more to taste

1 ear of corn, husked and cooked

4 cups chopped green leaf lettuce

1/2 cup diced red bell pepper

1/2 cup diced red onion

1/2 cup cherry tomatoes, quartered

1 celery stalk, diced

1 avocado, diced

2 slices crispy cooked bacon, diced



To prepare the dressing:

Place the apple cider vinegar, cilantro, dill, shallot, garlic, dry mustard, salt, and cayenne in a medium mixing bowl. Whisk and set aside for 15 minutes. Whisk in the oil and then the sour cream. Cover the dish and refrigerate until serving time.

To prepare shrimp:

Heat a skillet over medium heat. Add one teaspoon of oil and swirl it in the pan. Add the shrimp and cook until they turn pink. Remove to a plate.

Cut the shrimp into thirds and place in a mixing bowl. Add the diced avocado, 2 teaspoons oil, lime zest, lime juice, salt, and ¼ teaspoon black pepper. Toss gently. Cover and chill until serving time.

To prepare the salad:

Boil or microwave corn on the cob until tender, about 3 minutes. Cut the kernels off the cob and place in a salad bowl. Let cool to room temperature.

Add the bell pepper, red onion, tomatoes, celery, and bacon. Toss Add the shrimp and avocado, lettuce and dressing; gently toss to coat. Serve in individual salad bowls.

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