The Scramble

Fresh Corn, Tomato, and Avocado Salad with Shrimp

By Leave a Comment

Fresh Corn, Tomato and Avocado Salad with Shrimp
I could eat this Fresh Corn, Tomato and Avocado salad every day during the summer! It is 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??
Print Recipe
Cook Time 20 minutes
Servings
servings
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
Cook Time 20 minutes
Servings
servings
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
Print Recipe
Instructions
  1. Pan-fry, steam or grill the shrimp until they are pink, 3 – 4 minutes total (or thaw them if using cooked shrimp).
  2. Combine all the ingredients except the shrimp in a large serving bowl. Serve the shrimp on top of the salad.
Recipe 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.

Nutritional Information Per Serving (with shrimp and cheese) (% based upon daily values): Calories 193, Total Fat: 11.5g, 18%; Saturated Fat: 4.5g, 21.5%; Cholesterol: 130mg, 43.5%; Sodium: 441.5mg, 18.5%; Total Carbohydrate: 7.5g, 2.5%; Dietary Fiber: 2g, 8.5%; Sugar: 3g; Protein: 16g

Like this recipe? Try our two-week free trial to see just how simple getting dinner on the table can be!

Leave a Reply

Your email address will not be published. Required fields are marked *

EXPLORE