Avocado & Shrimp Chopped Salad Recipe

Ingredients

• 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
• ¾ teaspoon dry mustard
• ¼ teaspoon kosher salt
• 1 pound raw shrimp (21-25 per pound), peeled and deveined
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons finely grated lime zest

• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper, plus more to taste
• 2 ears corn, husked
• 4 cups chopped romaine lettuce
  
  

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• ¾ cup finely chopped red cabbage
• ¾ cup diced red bell pepper
• ½ cup diced red onion
• ½ cup assorted cherry tomatoes, chopped
• ½ fennel bulb, halved again, thinly sliced
• 1 avocado, diced
  
  

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• 2 slices crispy cooked bacon, diced
  
  

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  Preparation

  • 
    
  • Active
    50 m
  • Ready In
    50 m

  1. To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.
  2. To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
  3. Toss shrimp with 2 teaspoons oil, lime zest, salt and ¼ teaspoon pepper.
  4. 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.
  5. 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.

  • DIY grill basket: It’s best to use a grill basket when grilling small ingredients so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.