Description
A vibrant, refreshing salad combining succulent shrimp, creamy avocado, and crunchy vegetables with a zesty lime dressing.
Ingredients
Scale
- 20–25 raw shrimp, washed and dried with tails removed
- 1 tbsp. cilantro, finely chopped
- 3 garlic cloves, minced
- 2 limes
- 1 bunch asparagus (about 1 pound)
- 1 corn on the cob or 1/2 cup canned corn
- 1 avocado
- 5 oz. mixed greens
- 8 oz. sugar snap peas
- 1 endive (optional)
- 3 tbsp. olive oil, divided
- Old Bay seasoning (a nice sprinkle)
- Chili pepper (a nice sprinkle)
- Salt & pepper (a nice sprinkle)
Instructions
- Begin by adding 1 1/2 tbsp. of olive oil and the shrimp to a sauté pan. Sprinkle Old Bay seasoning and chili pepper over the shrimp. Sauté on medium-high heat for about 3 minutes without moving them. Add the minced garlic, flip the shrimp, and sauté for an additional 2-3 minutes. Once cooked, turn off the heat, add 1 tbsp. of cilantro and the juice from 1-2 limes. Stir to combine and refrigerate the shrimp for 1-2 hours to allow the flavors to meld.
- Next, slice the woody ends off the asparagus. In the same sauté pan, add another 1 1/2 tbsp. of olive oil and sauté the asparagus on medium-high heat until seared, which should take about 4-5 minutes on each side. Once done, set aside in the refrigerator for the same 1-2 hours.
- Prepare the corn by cooking it in the microwave for about 4 minutes, boiling it for 2-3 minutes, or grilling it for 15-20 minutes. Once cooked, refrigerate for 1-2 hours before removing the husk and slicing it off the cob.
- Slice the avocado in half, remove the pit, peel it, and slice each half into half-inch slices.
- On a serving platter, arrange the mixed greens, sugar snap peas, endive (if using), and seared asparagus. Fan the avocado slices on two sides and place the marinated shrimp in the center.
- Add the corn chunks around the salad, drizzle with honey lime dressing (if using), and serve to enjoy!
Notes
This salad is best served fresh. Try to prepare it just before you plan to enjoy it for the ultimate taste experience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 200mg