Avocado & Shrimp Chopped Salad

4.6

(12)

10 Reviews

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

By Romney Steele

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Sylvia Geiger, M.S., RD

Cook Time:

50 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Diabetes-Friendly Healthy Aging Healthy Immunity Low-Sodium High-Blood Pressure High-Fiber Heart-Healthy High-Protein Gluten-Free Low-Calorie

Jump to Nutrition Facts

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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

Directions

To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.
To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
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.
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.

Originally appeared: EatingWell Magazine, May/June 2014

Nutrition Facts (per serving)

398	Calories
25g	Fat
22g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 2 1/2 cups
Calories 398
% Daily Value *
Total Carbohydrate 22g	8%
Dietary Fiber 8g	28%
Total Sugars 6g
Protein 26g	52%
Total Fat 25g	32%
Saturated Fat 5g	23%
Cholesterol 171mg	57%
Vitamin A 6012IU	120%
Vitamin C 61mg	68%
Folate 150mcg	37%
Sodium 374mg	16%
Calcium 143mg	11%
Iron 2mg	12%
Magnesium 86mg	20%
Potassium 1058mg	23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Avocado & Shrimp Chopped Salad

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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