How to Make Fresh Corn, Tomato, And Avocado Salad With Shrimp
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.
20 min prep time
4 min cook time
8servings
1 1/2 cup
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Step-By-Step Instructions:
- 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).
- 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.
- FLAVOR BOOSTER Add 1/4 teaspoon celery seeds or cumin and 1 tablespoon fresh lemon or lime juice to the salad.
Nutrition facts
8 Servings
-
Serving Size
1 1/2 cup
-
Amount per serving
Calories
195
- % Daily value*
-
Total Fat
10g
13%-
Saturated Fat
2.2g
11% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
125mg
42% -
Sodium
435mg
19% -
Total Carbohydrate
12g
4%-
Dietary Fiber
4g
14% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
17g
-
Potassium
460mg
10%
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