Shrimp, Avocado & Roasted Corn Salad


So you want to eat healthier in 2014? We’re starting off with this delicious salad! Enjoy!

Salad Ingredients:

•    2 ears of sweet corn, shaved off the cob

•    3 strips of bacon, diced

•    1/2 lb. large shrimp, peeled with tails on or off

•    4 cups chopped Romaine lettuce

•    1 avocado, peeled, pitted and diced

•    1/3 cup grated Fontina cheese (optional)

•    buttermilk pesto dressing (see below)

Buttermilk Pesto Dressing Ingredients:

•    1/2 cup buttermilk

•    1/2 cup mayo or Greek yogurt

•    1/4 cup pesto, homemade or store-bought

•    1 small shallot, minced

•    1 Tbsp. lemon juice

•    pinch of salt and pepper, to taste


To Make The Salad:

Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.

Add the shrimp and saute until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside. (You’re now done with your multi-tasking skillet!)

Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.

To Make The Dressing:

Whisk together all ingredients until blended. Season with salt and pepper.


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