Description
A refreshing salad featuring blackened shrimp, grilled corn, and a creamy avocado ranch dressing, perfect for warm weather dining.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon Cajun seasoning blend
- 6-8 cups chopped romaine lettuce
- 3 ears corn, grilled and kernels removed
- 3/4 cup grape tomatoes, halved
- 3/4 cup thinly sliced seedless cucumber
- 1/4 of a large red onion, very thinly sliced
- 1 avocado, sliced
- Chopped chives, for serving
- 1 avocado, peeled and pitted (for dressing)
- 1/3 cup plain Greek yogurt (for dressing)
- 1/4 cup water (for dressing)
- 4 tablespoons avocado oil or olive oil (for dressing)
- Juice of 1 large lime (for dressing)
- 1 clove garlic (for dressing)
- 2 tablespoons chopped flat-leaf parsley (for dressing)
- 1 tablespoon chopped fresh dill (for dressing)
- 1 tablespoon chopped fresh chives (for dressing)
- 1/2 teaspoon onion powder (for dressing)
- 1/4 teaspoon garlic powder (for dressing)
- 1/4 teaspoon salt (for dressing)
- 1/4 teaspoon pepper (for dressing)
Instructions
- Toss shrimp with Cajun seasoning and olive oil in a medium bowl. Set aside.
- In a large bowl, combine romaine, grilled corn, grape tomatoes, cucumber, red onion, and avocado. Gently toss.
- In a food processor, blend avocado, Greek yogurt, water, oil, lime juice, garlic, parsley, dill, chives, onion powder, garlic powder, salt, and pepper until smooth.
- Preheat a skillet over medium to medium-high heat. Sear shrimp for 1-2 minutes on each side until opaque.
- Add blackened shrimp to the salad and drizzle avocado ranch dressing. Toss gently to coat.
- Garnish with chopped chives before serving.
Notes
For optimal flavor, use fresh ingredients. Prepare dressing separately if not serving immediately to maintain freshness.