Description

A fresh and vibrant avocado corn salad topped with smoky grilled shrimp, combining creamy, sweet, and savory flavors for a light yet satisfying meal or side dish.

Ingredients

2 ripe avocados, diced

1 cup corn kernels (fresh or frozen)

1 lb shrimp, peeled and deveined

1/4 cup red onion, finely chopped

1/4 cup cilantro, chopped

1 lime, juiced

2 tablespoons olive oil

Salt and pepper to taste

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Instructions

Preheat the grill to medium-high heat.
In a bowl, combine the diced avocados, corn, red onion, and cilantro.
In a separate bowl, toss the shrimp with olive oil, lime juice, salt, and pepper.
Grill the shrimp for 2-3 minutes on each side until cooked through.
Add the grilled shrimp to the avocado mixture and gently toss to combine.
Serve immediately, garnished with extra cilantro if desired.

Notes

Add diced jalapeño or chili flakes for extra spice.

Swap corn with grilled bell peppers or zucchini for variation.

Replace shrimp with grilled chicken for a different protein option.

Drizzle Greek yogurt, sour cream, or tahini for a creamy twist.

Best enjoyed fresh, but leftovers can be refrigerated for up to 1 day.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 2g
Sodium: 410mg
Fat: 16g
Saturated Fat: 2.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 5g
Protein: 22g
Cholesterol: 140mg