Avocado, Roasted Corn and Shrimp Salad

Serves: 1


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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.