Name: Shrimp Avocado Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Fusion
Ingredients: Dressing:; 1/2 cup plain sour cream; 2 tablespoons tahini paste, stirred; 2 tablespoons water; 1 cup fresh cilantro, tightly packed; 1 tablespoon honey; 3 tablespoons extra virgin olive oil; 3 tablespoons freshly squeezed lime juice; 3/4 teaspoon ground cumin; 3/4 teaspoon sumac; 1 teaspoon fine sea salt (more to taste); 1/2 teaspoon freshly cracked black pepper; 3 green onion sprigs, green parts only; 2 garlic cloves; 1 jalapeño or serrano pepper, stemmed and cored; Salad:; 2 pounds large raw shrimp (21–25 per pound), deveined, peeled, tails removed; 1 tablespoon Cajun seasoning blend; 1 tablespoon olive oil or avocado oil; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 3 ears of corn (or thawed frozen corn, cooked); 1 cup grape tomatoes, halved; 1 cup seedless cucumber, diced; 1/4 large red onion, finely chopped (or sumac onions); 6 cups romaine lettuce, chopped; 2 avocados, sliced; 3 tablespoons fresh chives, chopped; 1 tablespoon fresh dill, chopped; 2 tablespoons flat-leaf parsley, chopped

Ingredients

Dressing:
1/2 cup plain sour cream
2 tablespoons tahini paste, stirred
2 tablespoons water
1 cup fresh cilantro, tightly packed
1 tablespoon honey
3 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lime juice
3/4 teaspoon ground cumin
3/4 teaspoon sumac
1 teaspoon fine sea salt (more to taste)
1/2 teaspoon freshly cracked black pepper
3 green onion sprigs, green parts only
2 garlic cloves
1 jalapeño or serrano pepper, stemmed and cored
Salad:
2 pounds large raw shrimp (21–25 per pound), deveined, peeled, tails removed
1 tablespoon Cajun seasoning blend
1 tablespoon olive oil or avocado oil
1 teaspoon sea salt
1/2 teaspoon black pepper
3 ears of corn (or thawed frozen corn, cooked)
1 cup grape tomatoes, halved
1 cup seedless cucumber, diced
1/4 large red onion, finely chopped (or sumac onions)
6 cups romaine lettuce, chopped
2 avocados, sliced
3 tablespoons fresh chives, chopped
1 tablespoon fresh dill, chopped
2 tablespoons flat-leaf parsley, chopped

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Instructions

In a blender, combine sour cream, tahini, water, cilantro, lime juice, cumin, sumac, salt, pepper, green onions, honey, olive oil, garlic, and jalapeño. Blend until smooth and refrigerate until ready to use.
Rinse shrimp and pat dry. Toss with Cajun seasoning, oil, salt, and pepper.
Cook shrimp in a skillet over medium-high heat for 2–3 minutes per side until pink and opaque. Set aside to cool.
Remove kernels from corn cobs. Heat a skillet with oil and sauté corn for 5–7 minutes until slightly charred. Let cool.
Prepare salad ingredients: halve grape tomatoes, dice cucumber, chop onion and lettuce, slice avocados, and chop herbs.
In a large salad bowl, combine lettuce, tomatoes, cucumber, red onion, corn, and shrimp. Gently fold in sliced avocado.
Drizzle with cilantro-tahini dressing and toss gently to combine.
Garnish with fresh chives, dill, and parsley. Serve immediately.

Notes

Make the dressing a day ahead for deeper flavor.
Use pre-cooked shrimp for faster prep—just season and warm briefly.
Add crumbled feta or toasted pepitas for extra texture and flavor.

Author: Maya
Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Salad
Method: Sauté
Cuisine: Fusion
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 335
Sugar: 5g
Sodium: 680mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 5g
Protein: 23g
Cholesterol: 165mg