Avocado Corn Salad with Grilled Shrimp
A delicious and refreshing salad combining ripe avocados, sweet corn, and grilled shrimp, perfect for warm days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 ripe avocados, diced
- 2 cups fresh corn, cooked
- 1 pound shrimp, peeled and deveined
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Toss shrimp with olive oil, lime juice, salt, and pepper.
- Grill shrimp for about 2-3 minutes on each side or until pink and cooked through.
- In a large bowl, combine diced avocados, corn, bell pepper, red onion, and cilantro.
- Add the grilled shrimp to the bowl.
- Drizzle with more olive oil and lime juice, and season with salt and pepper to taste.
- Toss gently to combine and serve immediately.
Notes
Serve fresh as a main dish or a side. Best eaten within one day to prevent the avocados from browning.