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??
1lb.medium or large shrimp, peeled and deveined, or use black beans
2avocadospeeled and cubed
2corn earskernels sliced off (no need to cook if it’s fresh sweet corn. If not, steam it for 3 minutes)
6oz. feta cheeseor part-skim mozzarella cheese, cubed, or use Mexican queso fresco or cotija
1 – 2 Tbsp. balsamic vinegarto taste
1Tbsp. extra virgin olive oil
1/4tsp. black pepperfreshly ground, or to taste
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.
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: 16gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!