Shrimp, corn and avocado salad with cumin-lime dressing
8
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
An entree-size Mexican salad complete with seasoned shrimp and homemade dressing can be on your table tonight in just 30 minutes. The combination of ingredients is sweet and bright, especially with fresh corn. The blend of crunchy, rich, spicy and tender vegetables makes for a wonderful dinner experience added to the blend of sauteed and raw ingredients. Have this salad any night of the week or serve it for a special cook-out meal and grill the shrimp. The salad base is also delicious with roasted chicken or salmon.
Ingredients
Cooking spray
2 spray(s)
Uncooked shrimp
1 pound(s)
Table salt
0.5 tsp
Ground cumin
0.5 tsp
Cooked corn
1 cup(s)
Poblano pepper
1 medium
Olive oil
2 Tbsp
Water
2 Tbsp
Fresh lime juice
2 Tbsp
Black pepper
0.125 tsp
Cilantro
2 Tbsp
Romaine lettuce
6 cup(s), shredded
Grape tomatoes
1 cup(s)
Avocado
1 item(s)
Red onion
1 small
Instructions
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.
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