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.
*serves 4
Yummy! I love the avacado/almond/feta combo. For some reason I never would have thought of that but it sounds perfect. I wish it wasn’t 60 and raining here! That looks like a perfect summer salad.
Kacie
A Collection of Passions
YUM! This looks absolutely delicious and perfect for the summer! Thanks for sharing the recipe!
Just made this salad for dinner last night, and it was wonderful! And so colorful. Great recipe, Camille!
Goodness! I just made this salad for lunch and I could not believe how delicious it was. And it really did have an amazing texture. I will definitely be using this recipe again!