Avocado Cajun Shrimp Salad with Cilantro Lemon Dressing
Avocado and Cajun shrimp salad with romaine, tomatoes, cucumber, red onion, corn, and a simple cilantro lemon dressing.
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Natashas Kitchen- •1 lb Shrimp
- •1 teaspoon Cajun spice
- •2 Garlic clovespressed
- •Saltpinch, plus 1 tsp sea salt in dressing
- •2 Tbsp Butter
- •1 Romaine lettuce1 medium head, chopped (about 6 cups)
- •3 Roma tomatoessliced
- •Purple onionthinly sliced, amount not specified
- •1 Cucumbersliced
- •2 Avocadospeeled, pitted, sliced
- •Corn on the cobfreshly cooked; amount not specified
- •3 Tbsp Lemon juicefresh
- •1/2 cup Cilantrofinely chopped
- •3 Tbsp Extra virgin olive oil
- •1 teaspoon Sea salt
- •Black pepperpinch
- 1
Season the shrimp with Cajun spice, add pressed garlic and a pinch of salt, and stir to combine.
1 min
- 2
Heat a large nonstick pan over medium-high heat. Add butter and let it melt and get hot.
1 min
- 3
Add shrimp in a single layer and sauté about 2 minutes per side, or until cooked through. Remove from heat and let cool while preparing the salad.
5 min
- 4
Chop romaine lettuce (about 6 cups), rinse and spin dry, then transfer to a large mixing bowl.
5 min
- 5
Slice Roma tomatoes, thinly slice purple onion, slice cucumber, and add to the bowl.
5 min
- 6
Peel, pit, and slice avocados and add to the bowl.
3 min
- 7
Cut freshly cooked corn off the cob (or add kernels) and add to the salad bowl along with the cooled shrimp.
3 min
- 8
Make the dressing: in a small bowl combine fresh lemon juice, chopped cilantro, extra virgin olive oil, sea salt, and a pinch of black pepper. Whisk to combine.
3 min
- 9
Pour dressing over the salad and toss until everything is evenly coated. Serve immediately.
2 min
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