Avocado and Shrimp Chopped Salad

 

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

  1. To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.

  2. To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.

  3. Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.

  4. 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.

  5. 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.