Shrimp, corn and avocado salad with cumin-lime dressing
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.
2 spray(s), divided
1 pound(s), medium-size, peeled and deveined
½ tsp, divided
½ tsp, divided
Fresh yellow corn
1 cup(s), kernels removed (or 1 cup frozen, thawed corn)
1 medium, seeded, diced (about 1 cup)
Fresh lime juice
⅛ tsp, freshly ground
2 Tbsp, fresh, chopped
6 cup(s), shredded, shredded
1 cup(s), red and/or yellow, halved
1 item(s), medium, Hass, chopped*
Uncooked red onion(s)
1 small, chopped
- 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.
- 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.
- 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.