Recipe: Shrimp, Corn & Avocado Salad

I love summer and all the fresh produce - the corn is sweet and the avocados are ripe - sounds like a perfect time for a Shrimp, Corn & Avocado Salad! 

First mix up this great tangy dressing with apple cider vinegar, dijon mustard, EVOO and a few spices.

Then you mix together shrimp, avocado and corn and drizzle the dressing over top - stir as you go. 

You've got a great crunchy and sweet summer salad! I put a bit too much corn in my salad so I backed it off for the recipe. It was very zingy and light. This would be great for a potluck too - since a little goes a long way.

Shrimp, Corn & Avocado Salad

Ingredients

• 1 pound cooked shrimp, peeled and deveined and cut into 1 inch bites
• 1 avocados, cut into large pieces
• 1 cup fresh sweet corn (off the cob)
• For the Dressing
• 1/8 cup extra virgin olive oil
• 1/8 cup apple cider vinegar
• ½ teaspoon garlic powder
• 1 teaspoon parsley, chopped
• 1 teaspoon Dijon mustard
• salt and pepper, to taste

Instructions

1. Add shrimp, avocado, and corn to a large bowl.
2. In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
3. Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Adapted from AddAPinch.com

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