Avocado, Shrimp & Corn Salad with Cilantro-Lime Dressing

A fresh, zesty salad of romaine, juicy grape tomatoes, diced avocado, and skillet-cooked shrimp and corn, finished with a bright cilantro-lime olive oil dressing.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry the fresh produce: 1/2 small pkg grape tomatoes, 1/2 head romaine lettuce, 1/2 small bunch cilantro, 1 avocado, 1 lime.

Step 2

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals; set aside to drain. (If using fresh shrimp, skip this step.)

Step 3

Trim off and discard the root end of the lettuce and remove any blemished leaves; halve the lettuce lengthwise, then chop crosswise into 2 1/2-cm pieces. Transfer to a large bowl.

Step 4

Halve the grape tomatoes lengthwise; transfer to a small bowl.

Step 5

Halve the avocado lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and medium dice the flesh. Transfer to a small bowl.

Step 6

Place the shrimp on a clean towel or paper towels and pat dry, then transfer to a medium bowl.

Step 7

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add 1/2 of the cilantro to the shrimp and transfer the other 1/2 to a small bowl (for the dressing).

Step 8

Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add the garlic to the bowl with the shrimp.

Step 9

Preheat a skillet over medium heat.

Step 10

Juice the lime; add 1/2 of the lime juice to the bowl with the shrimp and the other 1/2 to the bowl with the cilantro.

Step 11

Season the shrimp with chili powder, salt, and pepper; toss to combine in the marinade. (Use 1 tsp chili powder, 1/4 tsp salt, 1/4 tsp black pepper.)

Step 12

Once the skillet is heated, add 1/2 tbsp virgin coconut oil and swirl to coat the bottom.

Step 13

Add the corn to the skillet and season with salt and pepper. Cook, stirring occasionally, until the corn is lightly browned and tender, 2 to 4 minutes. Transfer to a small bowl. (Use 1 cup frozen corn, 1/4 tsp salt, 1/8 tsp black pepper.)

Step 14

Add extra virgin olive oil, salt, and pepper to the small bowl with the cilantro and lime juice; whisk together and set aside. (Use 2 tbsp extra virgin olive oil, 1/4 tsp salt, 1/8 tsp black pepper.)

Step 15

Once the corn has been transferred, add 1/2 tbsp virgin coconut oil to the skillet, followed by the shrimp. Cook until they are pink and opaque, 1 to 2 minutes per side. Remove the skillet from the heat.

Step 16

To serve, arrange a bed of the chopped romaine on a plate, top with the tomatoes, avocado, corn, and shrimp, and drizzle with the dressing. Enjoy!