Avocado, Roasted Corn and Shrimp Salad

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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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.


Robin Plotkin

Robin Plotkin

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