Avocado & Shrimp Chopped Salad

Name: Avocado & Shrimp Chopped Salad
Total time: 50 min
Ingredients: 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

Rating: 4.07 stars

14 Ratings
7 Reviews

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

Romney Steele

Source: EatingWell Magazine, May/June 2014

Gallery

Read the full recipe after the video.

Recipe Summary test

total:

50 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.

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Step 2
To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
Step 3
Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
Step 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.
Step 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.

Tips

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

Serving Size: about 2 1/2 cups

Per Serving:

398 calories; protein 25.8g; carbohydrates 21.5g; dietary fiber 7.7g; sugars 6.2g; fat 25g; saturated fat 4.5g; cholesterol 170.6mg; vitamin a iu 6012IU; vitamin c 61.1mg; folate 149.5mcg; calcium 142.5mg; iron 2.2mg; magnesium 85.6mg; potassium 1057.8mg; sodium 373.5mg; thiamin 0.2mg.

Exchanges:

1/2 starch, 2 vegetable, 3 lean meat, 4 1/2 fat

Reviews (7)

Read More Reviews

14 Ratings

5 star values: 6
4 star values: 6
3 star values: 0
2 star values: 1
1 star values: 1

Reviews: Most Helpful

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EatingWell User

04/28/2014

Delicious flavors! I really loved this salad. Enough to send a message to my husband to hurry home and eat it! It is very ingredient heavy so I wouldn't pick this to make on a quick dinner night. Would be a perfect dish to serve at a dinner party or family gathering. Love the fresh tanginess of the dressing. I will definitely make this again. Served it with Salmon and sweet potatoes. Pros: Amazing flavor combinations fresh and light Cons: Too many ingredients. Read More

EatingWell User

04/16/2015

5 Stars I would seriously eat this every day if I could. The dressing is amazingly flavorful - in fact the whole salad is. I made it even lower-fat by using fat-free sour cream. I also omitted the bacon and added more avocado. It keeps well too in tupperware with the dressing separate. I love that it has a lot of ingredients; it makes for a filling salad which isn't always the case. However I would have to agree with another reviewer that this isn't something you can whip up in a few minutes. It's completely worth it though in my opinion. 5 stars hands down. Pros: Filling healthy superfood flavorful Read More

Julie L

08/01/2019

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! Read More

jT Doe

08/06/2016

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. Read More

Evacricri

03/01/2018

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. Read More

EatingWell User

04/22/2014

Great with some modifications I made some small changes. I used Greek yogurt instead of sour cream. I omitted the bacon cabbage and tomatoes. I would have used turkey bacon but the wife vetoed it. The dressing was the best part. It was light and refreshing. Pros: Not terrible for you Read More

EatingWell User

08/03/2015

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 Read More

Mariloli Picon

12/05/2018

Very good but I would like to be able to change the portions to one since I live alone. to one. Read More

EatingWell User

05/31/2016

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. Read More