Avocado & Shrimp Chopped Salad

Avocado & Shrimp Chopped Salad

12 Reviews
From: EatingWell Magazine, May/June 2014

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • 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
  • Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (102% dv), Folate (37% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 2 vegetable, 3 lean meat, 4½ fat

Reviews 12

August 01, 2019
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By: Julie L
SInfully delicious! Will definitely make again, though not often, it's too good, I want to eat more than one portion! *grin* A real keeper!
June 10, 2019
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By: kay
AMAZING SALAD!!!! For the dressing I just used olive oil and lime. (Boyfriend doesn’t like Sour cream ) The only thing I didn’t use in the salad was the Fennel bulb. My boyfriend and I love this salad! We also drizzle more lime and cilantro on top!! This salad with some French bread or any bread toasted with olive oil and some salt... is seriously AMAZING!! So satisfied! Loved the shrimp, avocado, bacon, and corn!!
December 05, 2018
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By: Mariloli Picon
Very good but I would like to be able to change the portions to one since I live alone. to one .
March 01, 2018
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By: Evacricri
I really did not like it, it was very laborious, the dressing was insufficient and the mixture of flavors, although fresh, seemed forgettable to me.
January 27, 2017
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By: Ghost
I loved the finished product. Left out the dill and fennel as I had none ready in the garden, wasn't buying it for small amounts. Left out the corn as I'm allergic to it. Question: Why can't you tell us what the dressing ingredients were with a line or separating it so we don't have to guess? Also what's wrong with putting the nutrition facts in order as already established by same facts on packaged food? I've been reading labels so long it's hard to find what I'm looking for quickly and easily when you put them up in a "helter-skelter" format. Thank you.
August 06, 2016
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By: jT Doe
I made this for dinner tonight, delicious & everyone really liked it! I used a pkg of diced pancetta instead of 2slices bacon, I added 1/2 of a lime juice in addition to the zest to marinade prior to grilling shrimp since we love limes. Didn't feel like cutting a bunch of bell peppers & cabbage & salad was still great ?? Dressing fairly large amount so you may want to save some on the side prior to tossing all if you like drier.
June 02, 2016
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By: EatingWell User
Great party salad! I made this salad for a Memorial Day party and it was a big hit. The dressing was too tangy for my taste, so I added a few tablespoons of honey to balance it out. I also used a variety of lettuce, not just romaine. Also next time I will use more avocado and keep the shrimp in larger pieces.
May 31, 2016
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By: EatingWell User
I Love This Salad! I made this salad tonight for our supper. It is heavy on the ingredients--takes longer than 50 minutes to make with the prepping of all the vegetables and cooking the shrimp and corn , but it was so delicious! I really love the dressing. I will definitely make this again.
August 03, 2015
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By: EatingWell User
Perfect for a light dinner on a hot summer day I made this for the first time and it was absolutely delicious! The flavors were incredible. I left out the corn and substituted pea shoots which worked out very well. The cilantro and dill creamy dressing made the salad come together perfectly ! I would make again for sure! Pros: Great blend of flavors bursting all over the place Cons: corn didn't seem to go well with the salad
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