Tomato, Avocado, Corn and Shrimp Salad in Lemony Dill Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 12-oz bag of frozen, raw, peeled shrimp2 fresh ears of sweet corn1 large avocado, just ripe but not mushy1-2 pints of fresh cherry tomatoes (or any form of great tomatoes, chopped)For the dressing:fresh dill, chopped (I like the tubes of fresh herbs available now in the grocery store; use a big squirt)juice from one lemon2-3 Tbsp good extra virgin olive oil1 tsp dijon or spicy mustardsalt and pepper to taste
Boil or microwave the corn and when crisp-tender, slice the kernels off each ear and into a large bowl.
Chop the tomatoes and avocado into bite sized pieces and add to corn.
Thaw and quick saute the shrimp until pink and no longer translucent; add to the vegetables.
To make the dressing, whisk the juice of 1 lemon, with 2-3 Tbsp of olive oil, dill, mustard, and salt and pepper.
Drizzle the dressing over the salad (you may only use half -- taste and see how much you like) and then toss and serve with fresh crusty bread! Enjoy!
Serving Size: Makes three good-sized meal servings or six-eight side salad servings
Number of Servings: 3
Recipe submitted by SparkPeople user WENDYESM.
Chop the tomatoes and avocado into bite sized pieces and add to corn.
Thaw and quick saute the shrimp until pink and no longer translucent; add to the vegetables.
To make the dressing, whisk the juice of 1 lemon, with 2-3 Tbsp of olive oil, dill, mustard, and salt and pepper.
Drizzle the dressing over the salad (you may only use half -- taste and see how much you like) and then toss and serve with fresh crusty bread! Enjoy!
Serving Size: Makes three good-sized meal servings or six-eight side salad servings
Number of Servings: 3
Recipe submitted by SparkPeople user WENDYESM.
Nutritional Info Amount Per Serving
- Calories: 382.8
- Total Fat: 23.5 g
- Cholesterol: 155.0 mg
- Sodium: 909.5 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 6.5 g
- Protein: 24.7 g
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