Fresh Corn, Tomato, And Avocado Salad With Shrimp

Fresh Corn, Tomato, And Avocado Salad With Shrimp
Source: Six O'Clok Scramble Meal Planner. Recipe Credit: . Photo Credit: Renee Comet.
Summary

Author Aviva Goldfarb got this delectable recipe from Shawn Askew, who works at Bella Bethesda hair salon. This recipe really peaks in the spring and summer, when fresh, farmer's market veggies help the shrimp and avocado shine. Serve with whole-wheat dinner rolls and you've helped solve the "Six O'Clock Scramble" for the perfect diabetes-friendly meal!

This recipe from The Six O'Clock Scramble Meal Planner, by Aviva Goldfarb. To order directly from the American Diabetes Association, click here.

  • Prep time
    20 min
  • Cook time
    4 min
  • Servings
    8 Servings
  • Serving size
    1 1/2 cup
Dinner Main Dish Salads Sides Veggie Rich Caribbean Seafood
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 1/2 cup
  • Amount per serving Calories 195

  • Total Fat 10g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 125mg
  • Sodium 440mg
  • Total Carbohydrate 12g
    • Dietary Fiber 4g
    • Total Sugars 3g
  • Protein 17g
  • Potassium 460mg
  • Phosphorus 260mg
Dinner Main Dish Salads Sides Veggie Rich Caribbean Seafood
Ingredients

Ingredients

  • medium or large shrimp (peeled and deveined)
    1 lbs
  • cherry tomatoes (halved)
    2 cup
  • avocado (peeled and cubed)
    2
  • ears corn (kernels sliced off (no need to cook if it’s fresh sweet corn. If not, steam it for 3 minutes))
    2
  • feta cheese (reduced-fat, cubed, or use Mexican queso fresco or cotija)
    3 oz
  • fresh basil (slivered)
    1/4 cup
  • balsamic vinegar (to taste)
    1 tbsp
  • extra virgin olive oil
    1 tbsp
  • salt
    1/8 tsp
  • black pepper (freshly ground, or to taste)
    1/4 tsp
Directions

Directions

  1. DO AHEAD OR DELEGATE: Cook and refrigerate the shrimp, halve the tomatoes, remove the corn kernels from the cobs, or fully prepare and refrigerate the salad (wait to chop and add the avocado until just before serving).

  2. Pan-fry, steam, or grill the shrimp until they are pink, 3–4 minutes total. (Meanwhile, warm the rolls, if you are serving them.) Combine all the ingredients except the shrimp in a large serving bowl. Serve the shrimp on top of the salad.

  3. FLAVOR BOOSTER Add 1/4 teaspoon celery seeds or cumin and 1 tablespoon fresh lemon or lime juice to the salad.

Reviews
  • Recommended

    Lovely, light recipe. Definitely add celery seed. I added chopped baby kale for more fiber and color and put the salad on a bed of quinoa cooked in chicken stock for a bit more filling supper. Lovely plate.