Ingredients
1 lb shrimp (peeled and deveined)
2 ripe avocados
2 cups corn kernels
1 cup cherry tomatoes (halved)
1/2 red onion (thinly sliced)
1/4 cup fresh parsley
1/4 cup fresh dill
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
Instructions
Bring a pot of salted water to a boil
Cook shrimp in water for 2-3 minutes until pink and firm, then drain
In a bowl, dice avocados and add cooked shrimp, corn, cherry tomatoes, red onion, parsley, and dill
Whisk together olive oil, lemon juice, sea salt, black pepper, and smoked paprika in a separate bowl
Pour dressing over salad mixture and toss gently
Chill for 10 minutes before serving
Notes
For best results, use cold corn straight from the refrigerator
Add lemon zest to the dressing for extra freshness
Store leftovers in an airtight container for up to 24 hours
Olive oil can be substituted with lemon juice for a lighter option
- Prep Time: 15
- Cook Time: 8
- Category: Mediterranean Table
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 150mg