Shrimp and Avocado Salad With Corn and Tomatoes | Recipe Cart

Name: Shrimp and Avocado Salad With Corn and Tomatoes | Recipe Cart
Total time: 30 min
Ingredients: 2 cups (2.5 ounces) packed fresh cilantro leaves and tender stems; 2 scallions, coarsely chopped; 2 serrano peppers, seeded and chopped; 1/4 cup mayonnaise; 2 tablespoons fresh lime juice; 2 tablespoons olive oil; 1 clove garlic, coarsely chopped; 1 teaspoon white vinegar; 1/4 teaspoon fine salt, plus more to taste; water, as needed; 2 ripe avocados (11 ounces total); 1 cup frozen corn kernels, defrosted and chilled (see Substitutions); 1 cup (6 ounces) grape tomatoes, quartered; 2 tablespoons finely diced red onion; 1 tablespoon fresh lime juice, plus more to taste; 1 pound peeled and deveined, cooked, chilled jumbo shrimp (16-20 count; see Notes)

getrecipecart.com

Fresh shrimp, avocado, corn, and tomatoes in a zesty cilantro-lime sauce make this salad both tasty and refreshing! Perfect in just 30 minutes.

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Ingredients

2 cups (2.5 ounces) packed fresh cilantro leaves and tender stems
2 scallions, coarsely chopped
2 serrano peppers, seeded and chopped
1/4 cup mayonnaise
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 clove garlic, coarsely chopped
1 teaspoon white vinegar
1/4 teaspoon fine salt, plus more to taste
water, as needed
2 ripe avocados (11 ounces total)
1 cup frozen corn kernels, defrosted and chilled (see Substitutions)
1 cup (6 ounces) grape tomatoes, quartered
2 tablespoons finely diced red onion
1 tablespoon fresh lime juice, plus more to taste
1 pound peeled and deveined, cooked, chilled jumbo shrimp (16-20 count; see Notes)