Avocado and Shrimp Chopped Summer Salad

I’m 25 lbs lighter than I was in December, and shooting for 20 more lbs., and I’m still eating deliciously — like this:

Avocado & Shrimp Chopped Salad

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
2 teaspoons finely grated lime zest
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

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

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

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

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.

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.

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