Shrimp and Corn Salad with Avocado
A quick, vibrant salad with juicy shrimp, sweet corn, creamy avocado, and fresh tomatoes over mixed greens, finished with a zesty lime dressing.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 25g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Season the 0.5 lb shrimp with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high and cook shrimp until pink and opaque, about 2-3 minutes per side. Remove from heat.
Step 2
In a large bowl, combine 4 cups mixed greens, 1 cup corn kernels, 1 cup halved cherry tomatoes, and the cooked shrimp.
Step 3
Dice the 1 avocado and add to the bowl. Squeeze the juice of 1 lime over everything, add a drizzle of olive oil, and toss gently to combine.
Step 4
Season with salt and pepper to taste. Serve immediately, garnished with chopped chives if desired.
Tools you’ll need
- skillet
- large bowl
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
