Avocado & Shrimp Chopped Salad

The smoky flavors of grilled shrimp and corn in this healthy chopped salad recipe are a tasty match for the creamy cilantro dressing.

INGREDIENTS

• 5 tablespoons reduced-fat sour cream

• 3 tablespoons grapeseed oil or extra-virgin olive oil

• 3 tablespoons cider vinegar

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon chopped fresh dill

• 1 tablespoon minced shallot

• 2 cloves garlic, minced

• ¾ teaspoon dry mustard

• ¼ teaspoon kosher salt

• 1 pound raw shrimp (21-25 per pound), peeled and deveined

• 2 teaspoons extra-virgin olive oil

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly ground pepper, plus more to taste

• 2 ears corn, husked

• 4 cups chopped romaine lettuce

• ¾ cup finely chopped red cabbage

• ¾ cup diced red bell pepper

• ½ cup diced red onion

• ½ cup assorted cherry tomatoes, chopped

• ½ fennel bulb, halved again, thinly sliced

• 1 avocado, diced

• 2 slices crispy cooked bacon, diced

PREPARATION - Ready in 50 minutes

1. To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.

2. To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.

3. Toss shrimp with 2 teaspoons oil, lime zest, salt and ¼ teaspoon pepper.

4. Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.

5. Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.

• DIY grill basket: It’s best to use a grill basket when grilling small ingredients so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.

NUTRITION INFORMATION

• Serving size: about 2½ cups

• Per serving: 398 calories; 25 g fat(5 g sat); 8 g fiber; 21 g carbohydrates; 26 g protein; 149 mcg folate; 171 mg cholesterol; 6 g sugars; 0 g added sugars; 6,012 IU vitamin A; 61 mg vitamin C; 143 mg calcium; 2 mg iron; 374 mg sodium; 1,058 mg potassium

Shared from: www.eatingwell.com