"I could eat this salad every day during the summer! This recipe really peaks in the spring and summer, when fresh, farmer's market veggies help the shrimp and avocado shine."
1 pound medium or large shrimp, peeled and deveined
2 cups cherry tomatoes, halved
2 avocados, peeled and cubed
2 ears corn, kernels sliced off (no need to cook if it’s fresh sweet corn. If not, steam it for
3 minutes)
3 ounces reduced-fat feta cheese, cubed, or use Mexican queso fresco or cotija
1/4 cup fresh basil, slivered
1–2 tablespoons balsamic vinegar, to taste
1 tablespoon extra-virgin olive oil
1/8 teaspoon salt
1/4 teaspoon black pepper, freshly ground, or to taste
Do Ahead or Delegate: Cook and refrigerate the shrimp, halve the tomatoes, remove the corn kernels from the cobs, or fully prepare and refrigerate the salad (wait to chop and add the avocado until just before serving).
Pan-Fry, Steam or Grill the shrimp until they are pink, 3 to 4 minutes total. Combine the ingredients except the shrimp in a large serving bowl. Serve the shrimp on top of the salad.
Flavor Booster: Add 1/4 teaspoon celery seeds or cumin and 1 tablespoon fresh lemon or lime juice to the salad.
Exchanges/Food Choices: 1 Carbohydrate | 2 Protein, lean | 1 Fat