Description
A vibrant and flavorful salad featuring blackened shrimp, grilled corn, and a creamy avocado ranch dressing.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon Cajun seasoning blend
- 6-8 cups chopped romaine lettuce
- 3 ears corn, grilled and kernels removed
- 3/4 cup grape tomatoes, halved
- 3/4 cup thinly sliced seedless cucumber
- 1/4 of a large red onion, very thinly sliced
- 1 avocado, sliced
- Chopped chives, for serving
- 1 avocado, peeled and pitted
- 1/3 cup plain Greek yogurt
- 1/4 cup water
- 4 tablespoons avocado oil or olive oil
- Juice of 1 large lime
- 1 clove garlic
- 2 tablespoons chopped flat leaf parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add shrimp to a medium bowl. Toss with the Cajun seasoning and oil until well coated. Set aside.
- In a large bowl, combine romaine, grilled corn, tomatoes, cucumber, red onion, and avocado. Gently toss to mix.
- For the avocado ranch, blend the avocado, Greek yogurt, water, oil, lime juice, garlic, parsley, dill, chives, onion powder, garlic powder, salt, and pepper in a food processor until smooth and creamy. Adjust seasoning if desired.
- Preheat a large skillet over medium to medium-high heat. Add the shrimp to the hot skillet and sear for 1-2 minutes on each side until opaque.
- Add the blackened shrimp to the salad and drizzle with avocado ranch. Toss gently to coat and garnish with chopped chives.
Notes
For extra freshness, add a squeeze of lime juice to the salad before serving. Store leftovers in an airtight container for up to two days.
