Mini-Series: 5 Healthy Salads Part 5 Avocado Salad with Lemon Glazed Shrimp

Written by Published on in Dinner, Lunch, Side Dish, Snack

Our last post of this mini-series is an avocado salad with lemon glazed shrimp which sounds just as amazing as it tasted! Protein from the shrimp and beans, sweetness from the roasted corn and the vibrant fresh cilantro all contribute to the incredible flavors of this fresh salad. When chopping the vegetables, make sure your cuts are even and bite size so you get a mouthful of all the different components at once. Also, make sure to drizzle the dressing almost immediately to avoid the avocado browning. The glaze on the shrimp is so light yet packed with so much flavor. However, be careful not to overdo the cayenne though (not pictured is the first batch of incredibly spicy shrimp)! Also, this is not really a make ahead salad unless you omit the avocado and add it in right before serving. Lastly, if making ahead, consume within 1-2 days. Enjoy!

Ingredients:

Lemon Glazed Shrimp (Serving, 4)   

  • 1 lb. shrimp, peeled + deveined
  • 1/2 cup lemon juice
  • 3 tablespoons honey
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon each, salt + pepper
  • 1 bunch fresh cilantro, divided

Salad

  • 15.5 ounce can corn, roasted (directions below)
  • 15.5 ounces can black beans, drained and rinsed
  • 1 tomato, medium-sized
  • 2 avocados, chopped
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

Roasted corn:

  • 1/2 tsp. salt
  • 2 tsp. olive oil

[roast in the oven at 350F for 15-20 minutes]

Method of Preparation

  1. Begin by peeling and deveining the shrimp. If you’re unsure how to devein shrimp, check out Youtube for a host of videos that detail how to do this. You can also of course buy pre-cooked shrimp.
  2. Bring a medium sized pot of water to a boil and add in the shell on shrimp. Cook for no more than 2-3 minutes (until the shrimp turns pink). Promptly remove the shrimp to a bowl of ice water. Begin to peel and devein the shrimp. Drain excess liquid, cover and refrigerate until ready to use.
  3. Next, open the can of corn, drain, and place onto a baking sheet with salt and olive oil. Roast in the oven at 350F for about 15-20 minutes or until golden brown. Remove and set aside.
  4. In a large bowl, add the black beans, chopped tomatoes, avocado, red onion, and cilantro.
  5. Whisk together the lemon juice and olive oil and pour on top. Add in the roasted corn and gently toss to evenly coat.
  6. Lastly, add on the chilled shrimp and serve!

Enjoy!

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