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

11 Ratings
9 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

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Read the full recipe after the video.

Recipe Summary

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

11 Ratings

5 star values: 8
4 star values: 1
3 star values: 0
2 star values: 1
1 star values: 1

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EatingWell Member

01/29/2023

Awesome!

EatingWell Member

04/26/2022

My husband And I absolutely loved it! He was just diagnosed with pre-diabetes and this recipe was on point! I liked every single thing about it and the dressing was fabulous. You’ve got to try it.

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!

kay

06/10/2019

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!!

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 .

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.

Ghost

01/27/2017

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.

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.

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

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All Reviews for Avocado & Shrimp Chopped Salad

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Avocado & Shrimp Chopped Salad

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (9)

All Reviews for Avocado & Shrimp Chopped Salad

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Avocado & Shrimp Chopped Salad

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (9)

All Reviews for Avocado & Shrimp Chopped Salad