Shrimp, Avocado & Roasted Corn Salad
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
-
Salad Ingredients
- 2 ear fresh corn (shaved off the cob)
- 3 slice bacon, diced
- 226.79 g large shrimp, peeled
- 0.25 ml dried ancho chile powder or 0.25 ml dried chipotle powder
- 946.36 ml chopped romaine lettuce
- 1 avocado, peeled, pitted and diced
- 78.78 ml grated gouda cheese (optional)
-
Buttermilk Pesto Dressing Ingredients
- 118.29 ml buttermilk
- 118.29 ml mayonnaise or 118.29 ml Greek yogurt
- 59.14 ml pesto sauce
- 29.58-44.37 ml minced green onions
- 14.79 ml lemon juice
- 0.25 ml salt and pepper, to taste
directions
-
To Make The Salad:
- Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
- Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
- Season shrimp with ancho or chipotle powder. Add the shrimp and saute until cooked through, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside.
- Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
-
To Make The Dressing:
- Whisk together all ingredients until blended. Season with salt and pepper.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!