Shrimp, Corn and Avocado Salad with Cumin-Lime Dressing

Total Time
30 min
20 min
10 min
An entree-size Mexican salad complete with homemade dressing. The combination of ingredients is fantastic – sweet and bright, especially with fresh corn.


cooking spray

2 spray(s), divided

uncooked shrimp

1 pound(s), medium-size, peeled and deveined

table salt

½ tsp, divided

ground cumin

½ tsp, divided


1 cup(s), kernels removed (or 1 cup frozen, thawed corn)

poblano chile

1 medium, seeded, diced (about 1 cup)

olive oil

2 Tbsp


2 Tbsp

fresh lime juice

2 Tbsp

black pepper

tsp, freshly ground


2 Tbsp, fresh, chopped

romaine lettuce

6 cup(s), shredded, shredded

grape tomatoes

1 cup(s), red and/or yellow, halved


1 item(s), medium, Hass, chopped*

uncooked red onion(s)

1 small, chopped


  1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; sprinkle with 1/4 teaspoon each salt and cumin. Cook, stirring often, until lightly browned and cooked through, about 4 minutes; remove to a plate.
  2. Rinse or wipe skillet clean. Off heat, coat with cooking spray; heat over medium-high heat. Add corn and poblano; increase heat to high and cook, stirring once or twice, until corn and poblano are golden in spots and crisp-tender, about 5 minutes. Remove from heat; set aside.
  3. In a large bowl, whisk together oil, water, lime juice, black pepper and remaining 1/4 teaspoon each salt and cumin until blended; stir in cilantro. Add lettuce, tomatoes, avocado, onion, sautéed corn and poblano; gently toss to mix and coat. Top with shrimp and serve. Yields about 2 1/2 cups salad mixture and 3 1/2 ounces shrimp per serving.


Leave the peels on the shrimp for a prettier presentation, if desired.

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