How To Make Shrimp, Avocado & Roasted Corn Salad
Enjoy this savory roasted corn salad at home, tossed in with shrimp, avocado, sweet corn, lettuce, cheese, and a flavorful creamy buttermilk pesto dressing!
Serves:
Ingredients
For Salad:
- 2sweet corn,ears, shaved off the cob
- 3bacon strips,diced
- ½lbshrimps,large, peeled, with tails on or off
- 4cupsRomaine lettuce,chopped
- 1avocado,peeled, pitted, diced
- ⅓cupFontina cheese,grated, optional
For Buttermilk Pesto Dressing:
- ½cupbuttermilk
- ½cupmayonnaise,or Greek yogurt
- ¼cuppesto,homemade, or store-bought
- 1small shallot,minced
- 1tbsplemon juice
- pinch of salt and pepper,to taste
Instructions
Salad:
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Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6 for 8 minutes, stirring occasionally, until the edges begin to brown and caramelize. Transfer the corn to a plate and set aside.
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Reduce the heat to medium-high. In the same skillet, add the bacon, and fry for about 6 minutes, stirring occasionally until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
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Add the shrimp and saute for about 2 minutes per side (depending on the size of the shrimp) until cooked and pink, Remove shrimp and set aside.
Dressing:
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Whisk together all the ingredients until blended. Season with salt and pepper.
To Assemble:
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Toss together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
Nutrition
- Calories: 1165.63kcal
- Fat: 97.40g
- Saturated Fat: 21.23g
- Trans Fat: 0.09g
- Monounsaturated Fat: 31.31g
- Polyunsaturated Fat: 32.69g
- Carbohydrates: 42.26g
- Fiber: 12.02g
- Sugar: 13.64g
- Protein: 37.33g
- Cholesterol: 224.76mg
- Sodium: 1927.76mg
- Calcium: 365.80mg
- Potassium: 1392.41mg
- Iron: 3.61mg
- Vitamin A: 558.11µg
- Vitamin C: 25.91mg
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