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.

Cook Time:
50 mins
Total Time:
50 mins
4 servings


  • 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


  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 1/4 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 Facts (per serving)

398 Calories
25g Fat
22g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 2 1/2 cups
Calories 398
% Daily Value *
Total Carbohydrate 22g 8%
Dietary Fiber 8g 28%
Total Sugars 6g
Protein 26g 52%
Total Fat 25g 32%
Saturated Fat 5g 23%
Cholesterol 171mg 57%
Vitamin A 6012IU 120%
Vitamin C 61mg 68%
Folate 150mcg 37%
Sodium 374mg 16%
Calcium 143mg 11%
Iron 2mg 12%
Magnesium 86mg 20%
Potassium 1058mg 23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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