You guys…I’m kind of obsessed with this salad. It all started this weekend when we were craving light, fresh flavors to enjoy out on the patio despite the blazing heat. I remembered a salad I’d loved at North that combined almonds, corn and golden raisins…and thought how good it would be topped with super flavorful shrimp served straight off the grill! This salad combines totally unexpected ingredients (marcona almonds with avocado?!) but trust me: it all comes together for the perfect union of sweet, salty, creamy and crunchy. Follow the jump for the recipe!
Grilled Shrimp & Corn Salad with Avocado, Almonds & Feta
- 1 pound large shrimp, about 16, shelled and deveined
- 4 wooden skewers
- 2 ears of corn, kernels removed
- 1 ripe avocado, peeled and diced
- 6 cups mixed baby greens
- 1 cup cherry tomatoes, halved
- 2 tbsp crumbled feta
- 2 tbsp golden raisins
- 1/4 cup marcona almonds
- a few basil leaves, for garnish
- salt & pepper, to taste
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tablespoon chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Grill the shrimp: Place the skewers in a shallow tray and cover with hot water. Set aside until you are ready to grill the shrimp.
Preheat a grill or broiler to medium heat.
Place the shrimp on the soaked wooden skewers. Lightly pat dry with paper towels and, using a brush, lightly coat the shrimp on both sides with a bit of olive oil. Grill for about 2 to 3 minutes on each side, or until shrimp are golden brown on both sides and cooked through.
Assemble the salad: In a dry skillet, toast the corn kernels on high until golden. Season with salt & pepper.
In a bowl, combine baby greens, corn, avocado, cherry tomatoes, feta, raisins and almonds. Toss lightly with dressing to coat.
Divide among four plates. Top with a shrimp skewer, and garnish with basil leaves.