Description
A refreshing summer salad featuring creamy avocados, sweet corn, and succulent grilled shrimp, perfect for casual dinners or festive gatherings.
Ingredients
- 2 ripe avocados, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 lb shrimp, peeled and deveined
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat. In a bowl, toss the shrimp with olive oil, salt, and pepper.
- Grill the shrimp for 2-3 minutes on each side until they turn pink and are cooked through.
- While the shrimp is grilling, combine the diced avocados, corn, red bell pepper, red onion, and cilantro in a large mixing bowl.
- Squeeze the lime juice over the salad mixture and gently mix to combine.
- Top the salad with the grilled shrimp and serve immediately for the best flavor and texture.
Notes
To preserve the avocados’ vibrant color, consider adding a bit more lime juice before storing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican