Fresh Shrimp Avocado Corn Salad with Cherry Tomatoes and Lime Herb Dressing (Healthy Easy Summer Bowl)

Prep Time: 15 minutes   |   Cook Time: 5 minutes   |   Total Time: 20 minutes   |   Servings: 4

Introduction

Shrimp avocado salad is a bright and refreshing dish that combines juicy shrimp, creamy avocado, sweet corn, and cherry tomatoes in a zesty lime herb dressing. This healthy summer bowl is packed with fresh flavors and vibrant colors, making it perfect for warm days, light lunches, or quick dinners. The combination of tender shrimp, buttery avocado, and crisp vegetables creates a satisfying balance of textures in every bite. It’s easy to prepare, naturally wholesome, and full of flavor. For the best results, use ripe avocados and freshly cooked shrimp for maximum freshness and texture.

Ingredients

• 1 lb shrimp, peeled and deveined (450 g)
• 1 tablespoon olive oil (15 ml)
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 1 large avocado, diced (200 g)
• 1 cup corn kernels (150 g)
• 1 cup cherry tomatoes, halved (150 g)
• 4 cups mixed greens or lettuce (120 g)
• 1/4 red onion, thinly sliced (40 g)
• 2 tablespoons fresh parsley or cilantro, chopped (10 g)

For the Lime Herb Dressing:

• 2 tablespoons olive oil (30 ml)
• 2 tablespoons lime juice (30 ml)
• 1 teaspoon honey (optional)
• 1 teaspoon Dijon mustard (5 ml)
• 1 clove garlic, minced
• 1/4 teaspoon salt (1 g)
• 1/4 teaspoon black pepper (1 g)

Step-by-Step Instructions

1. Cook the shrimp: Heat olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then cook for 2–3 minutes per side until pink and opaque. Let cool slightly.
2. Prepare the vegetables: Dice avocado, halve cherry tomatoes, thinly slice red onion, and prepare the greens and corn.
3. Make the dressing: In a small bowl whisk together olive oil, lime juice, honey, Dijon mustard, garlic, salt, and pepper until smooth.
4. Assemble the salad: In a large bowl combine greens, corn, cherry tomatoes, red onion, and herbs.
5. Add shrimp and avocado: Top the salad with cooked shrimp and avocado.
6. Toss gently: Drizzle the dressing over the salad and toss lightly until evenly coated.
7. Serve: Serve immediately while fresh and vibrant.

FAQs

Q1: Can I use frozen corn?
Yes, just thaw and drain before using.

Q2: How do I keep avocado from browning?
Toss it lightly with lime juice before serving.

Q3: Can shrimp avocado salad be meal prepped?
Yes, store the dressing separately and add avocado just before eating.

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