Shrimp, Avocado and Roasted Corn Salad
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 4 1x
Ingredients
Scale
- 8 oz shrimp
- 2 heads kale
- 1–2 ears fresh roasted or grilled corn (cut off cob)
- 1/2 red pepper (cut into strips)
- 1–2 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
Instructions
- Saute corn, red peppers and garlic in butter for 1-2 minutes
- Add shrimp, salt, pepper and remove from heat as soon as the shrimp turns pink
- Add chopped chives to shrimp and set aside
- Tear kale into bite sized pieces
- Add shrimp to kale
- Toss with desired olive oil and vinegar
- Top with sliced avocado and crumbled queso fresca as desired
