Avocado & Shrimp Chopped Salad

The smoky flavors of grilled shrimp and corn in this healthy chopped salad recipe are a tasty match for the creamy cilantro dressing.

Ingredients

• 5 tablespoons reduced-fat sour cream
• 3 tablespoons grapeseed oil or extra-virgin olive oil
• 3 tablespoons cider vinegar
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh dill
• 1 tablespoon minced shallot
• 2 cloves garlic, minced
• ¾ teaspoon dry mustard
• ¼ teaspoon kosher salt
• 1 pound raw shrimp (21-25 per pound), peeled and deveined
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons finely grated lime zest
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper, plus more to taste
• 2 ears corn, husked
• 4 cups chopped romaine lettuce
• ¾ cup finely chopped red cabbage
• ¾ cup diced red bell pepper
• ½ cup diced red onion
• ½ cup assorted cherry tomatoes, chopped
• ½ fennel bulb, halved again, thinly sliced
• 1 avocado, diced
• 2 slices crispy cooked bacon, diced

Directions

1. To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.

2. To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.

3. Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.

4. Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.

5. Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.