top of page

Avocado & Shrimp Chopped Salad

The smoky flavors of grilled shrimp and corn in this healthy chopped salad recipe are a tasty match for the creamy cilantro dressing.


  • 5 tablespoons reduced-fat sour cream

  • 3 tablespoons grapeseed oil or extra-virgin olive oil

  • 3 tablespoons cider vinegar

  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon chopped fresh dill

  • 1 tablespoon minced shallot

  • 2 cloves garlic, minced

  • ¾ teaspoon dry mustard

  • ¼ teaspoon kosher salt

  • 1 pound raw shrimp (21-25 per pound), peeled and deveined

  • 2 teaspoons extra-virgin olive oil

  • ¼ teaspoon kosher salt

  • ¼ teaspoon freshly ground pepper, plus more to taste

  • 2 ears corn, husked

  • 4 cups chopped romaine lettuce

  • ¾ cup finely chopped red cabbage

  • ¾ cup diced red bell pepper

  • ½ cup diced red onion

  • ½ cup assorted cherry tomatoes, chopped

  • ½ fennel bulb, halved again, thinly sliced

  • 1 avocado, diced

  • 2 slices crispy cooked bacon, diced

PREPARATION - Ready in 50 minutes

  1. To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.

  2. To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.

  3. Toss shrimp with 2 teaspoons oil, lime zest, salt and ¼ teaspoon pepper.

  4. Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.

  5. Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.

  • DIY grill basket: It’s best to use a grill basket when grilling small ingredients so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.


  • Serving size: about 2½ cups

  • Per serving: 398 calories; 25 g fat(5 g sat); 8 g fiber; 21 g carbohydrates; 26 g protein; 149 mcg folate; 171 mg cholesterol; 6 g sugars; 0 g added sugars; 6,012 IU vitamin A; 61 mg vitamin C; 143 mg calcium; 2 mg iron; 374 mg sodium; 1,058 mg potassium

Shared from:

208 views0 comments

Recent Posts

See All
bottom of page