Shrimp Avocado Salad

5 from 1 vote

Shrimp Avocado Salad combines healthy greens and veggies, grilled shrimp and corn, feta cheese, and is topped with a delicious and light honey lemon vinaigrette. Top this salad with some quick pickled red onions, and enjoy the tastiest meal!

Course Main Dish

Cuisine American

Keyword honey lemon vinaigrette, shrimp avocado salad

Prep Time 20

Cook Time 15

Total Time 35

Servings salads

Calories 472kcal

Author Sue Ringsdorf

Ingredients

For the shrimp:

1 ½ pounds extra large shrimp - peeled and deveined
1/2 teaspoon EACH garlic powder, onion powder
1 teaspoon red pepper flakes
kosher salt and freshly ground black pepper - to taste
2 Tablespoons avocado oil - or other neutral oil

For the honey lemon vinaigrette:

1/2 cup olive oil
1 ½ large lemons - freshly squeezed
1 Tablespoon honey
kosher salt and freshly ground black pepper - to taste

Remaining Ingredients:

10-12 cups salad greens - I used arugula
1-2 large avocado - sliced thin (or more)
4 ears corn - grilled and kernels removed
1 cup cherry tomatoes - halved
1/4 pickled red onions
1/2 cup feta cheese

Instructions

Make honey lemon vinaigrette. Combine the dressing ingredients - olive oil, lemon juice, honey, salt, and pepper - in a mason jar and shake well. Store in the refrigerator.
1/2 cup olive oil, 1 ½ large lemons, 1 Tablespoon honey, kosher salt and freshly ground black pepper
Cook shrimp. Heat a cast iron skillet over medium-high heat. Sprinkle seasonings on shrimp. Add olive oil (or a neutral oil) and then add shrimp to pan. You may need to do this in batches. Cook until the shrimp are done, approximately 1-2 minutes per side. When they turn pink (from gray), they are done. Set aside.
1 ½ pounds extra large shrimp, 1/2 teaspoon EACH garlic powder, onion powder, 1 teaspoon red pepper flakes, kosher salt and freshly ground black pepper, 2 Tablespoons avocado oil
Cook corn. In the same skillet, add a little olive oil if needed to coat the pan. Add the ears of corn, and brown on all sides. This will take about 6-7 minutes on medium-high heat. Remove kernels when slightly cooled.
4 ears corn
Prep salad ingredients. To a large bowl, combine the salad greens, cherry tomatoes, feta cheese, red onions, and sliced avocado. Then add the cooked shrimp and corn, and toss.
10-12 cups salad greens, 1 cup cherry tomatoes, 1/4 pickled red onions, 1-2 large avocado, 1 Tablespoon honey
Add the dressing to the salad, and enjoy!

Notes

Use your favorite greens in this recipe. The base (or greens) are important, so make sure you use what you prefer. I actually love a combo of greens best!
The temp of the ingredients matters. If you like your toppings warm, then make sure you grill the shrimp and corn right before meal time. If you don't care or prefer cold, then you can prep everything (except the avocado) beforehand, and just add the dressing at mealtime.
Use good avocados. Make sure you use perfectly ripe avocados. Slice them right before serving this salad.
When to add the dressing. If you are serving four people, go ahead and add the dressing to the entire salad. If not, then add a little to one salad at a time.

Nutrition