AVOCADO & SHRIMP CHOPPED SALAD

Grilled shrimp and corn add smokey flavor to this colorful chopped salad. Packed with veggies and topped with a creamy homemade cilantro salad dressing, this easy dinner recipe is a great healthy weeknight meal.

INGREDIENTS:

  • 2 teaspoons extra-virgin olive oil
  • 1-pound raw shrimp (21-25 per pound), peeled and deveined
  • 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
  • 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
  • 2 slices crispy cooked bacon, diced

DRESSING:

  • 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

PREPARATION DIRECTIONS:

  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.

RECIPE NOTES:

Yield: 4 servings; Prep Time: 35 minutes; Cook Time: 15 minutes; Total Time: 50 minutes

Nutrition Facts:
Serving Size: About 2 1/2 Cups
Per Serving: 398 calories; 25 g total fat; 4.5 g saturated fat; 171 mg cholesterol; 374 mg sodium. 1058 mg potassium;21.5 g carbohydrates; 7.7 g fiber; 6 g sugar; 25.8 g protein; 6012 IU vitamin a ; 61 mg vitamin c; 149 mcg folate; 143 mg calcium; 2 mg iron; 86 mg magnesium;

Exchanges:
1/2 Starch, 2 Vegetable, 3 Lean Meat, 4 1/2 Fat

Learn more about the lifestyle and dining options that residents at Henry Ford Village enjoy every day.

Source:
http://www.eatingwell.com/recipe/252997/avocado-shrimp-chopped-salad/