Shrimp, Avocado and Roasted Corn Salad

shrimp, corn and avocado salad


  • 8 oz shrimp
  • 2 heads kale
  • 12 ears fresh roasted or grilled corn (cut off cob)
  • 1/2 red pepper (cut into strips)
  • 12 avocados sliced
  • 1 clove garlic (minced)
  • 1 tbsp unsalted butter
  • pear (or other fruit balsamic) vinegar (for drizzling)
  • extra virgin oil for drizzling
  • 1 bunch chives
  • *crumbled queso fresca


  1. Saute corn, red peppers and garlic in butter for 1-2 minutes
  2. Add shrimp, salt, pepper and remove from heat as soon as the shrimp turns pink
  3. Add chopped chives to shrimp and set aside
  4. Tear kale into bite sized pieces
  5. Add shrimp to kale
  6. Toss with desired olive oil and vinegar
  7. Top with sliced avocado and crumbled queso fresca as desired