Fresh Corn, Tomato and Avocado Salad with Shrimp
I could eat this Fresh Corn, Tomato, and Avocado salad every day during the summer! It's packed with summertime flavors and super healthy, too! This makes a wonderful Labor Day recipe for picnics and potlucks - after all, who wouldn’t love to eat a corn, tomato, and avocado salad with shrimp or black beans??
Ingredients
- 1 lb. medium or large shrimp peeled and deveined, or use black beans
- 2 cups cherry tomatoes halved
- 2 avocados peeled and cubed
- 2 corn ears kernels sliced off (no need to cook if it’s fresh sweet corn. If not, steam it for 3 minutes)
- 6 oz. feta cheese or part-skim mozzarella cheese, cubed, or use Mexican queso fresco or cotija
- 1/4 cup fresh basil slivered
- 1 – 2 Tbsp. balsamic vinegar to taste
- 1 Tbsp. extra virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper freshly ground, or to taste
Instructions
- Pan-fry, steam or grill the shrimp until they are pink, 3 – 4 minutes total (or thaw them if using cooked shrimp).
- Combine all the ingredients except the shrimp in a large serving bowl. Serve the shrimp on top of the salad.
Notes
Do Ahead or Delegate: Cook and refrigerate the shrimp, halve the tomatoes, steam the corn if necessary and remove the kernels, or fully prepare and refrigerate the salad.
Scramble Flavor Booster: Add 1/4 tsp. celery seeds or cumin and 1 Tbsp. fresh lemon or lime juice to the salad.
Tip: Corn can be considered nature’s sunglasses. It contains zeaxanthin and lutein, important antioxidants that help break down the sun’s harmful rays that can damage eyes over time.
Video: Watch Jessica make this on Facebook Live or watch the video below.
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Nutrition
Calories: 230kcalCarbohydrates: 11gProtein: 17gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.004gCholesterol: 110mgSodium: 381mgPotassium: 555mgFiber: 4gSugar: 3gVitamin A: 428IUVitamin C: 15mgCalcium: 154mgIron: 1mg
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