This shrimp avocado salad has all of the best flavors of summer. Loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine with a light cilantro dressing.
Author: Natasha of NatashasKitchen.com
Servings: 6servings as a side, 4 as a main course
Prep Time: 16 minutesmins
Cook Time: 4 minutesmins
Total Time: 20 minutesmins
Ingredients
For the Chopped Salad:
1/2lb3 to 4 medium Roma tomatoes, chopped
1/2English cucumber or 3 smaller garden cucumbers, sliced
1/2medium red onion, thinly sliced
2avocados, peeled, pitted and sliced
1cupcorn kernels, from 2 fresh cobs or canned drained corn
Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.
Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.