Shrimp, corn and avocado salad with cumin-lime dressing | Recipes | WW USA

Ingredients

• 2 spray(s) Cooking spray, divided
• 1 pound(s) Uncooked shrimp, medium-size, peeled and deveined
• 0.5 tsp Table salt, divided
• 0.5 tsp Ground cumin, divided
• 1 cup(s) Cooked corn, kernels removed (or 1 cup frozen, thawed corn)
• 1 medium Poblano pepper, seeded, diced (about 1 cup)
• 2 Tbsp Olive oil
• 2 Tbsp Water
• 2 Tbsp Fresh lime juice
• 0.125 tsp Black pepper, freshly ground
• 2 Tbsp Cilantro, fresh, chopped
• 6 cup(s), shredded Romaine lettuce, shredded
• 1 cup(s) Grape tomatoes, red and/or yellow, halved
• 1 item(s) Avocado, Hass, chopped*
• 1 small Red onion, chopped