Avocado, Roasted Corn and Shrimp Salad

HomeRecipesMeals & Dishes7 Ingredients or LessAvocado, Roasted Corn and Shrimp Salad

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Serves: 1

Ingredients
Instructions

6 ears corn, husked 3 Tbsp. olive oil 1 tomato, cubed 1 lb. ready to eat shrimp, tails removed 1 medium California Avocado, cubed 1/2 cup fresh basil leaves, chiffonade 3 Tbsp. fresh lime juice As needed Kosher salt & freshly ground pepper, to taste

Fire up the grill to a medium hot temperature. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill. When cool, slice kernels from the cob and transfer into a large bowl. Can use boiled or microwaved corn, but please don’t. The grilled corn with the olive oil MAKES this dish. Mix remaining 2 tablespoons oil, tomatoes, basil and lime juice into corn. Add shrimp and diced avocado. Toss lightly, ensuring that the avocado dices stay intact. Season to taste with salt, pepper, and more lime juice, if desired.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are lots of quick and easy recipes on this site. Some have more than 7 ingredients, but most can be prepared in 15 minutes or less. Even with simple recipes it helps to know how to store avocados before you use them and if you have any left over.