Name: Chopped shrimp salad with avocado & charred corn
Prep time: 20 min
Cook time: 5 min
Yield: 4
Ingredients: 200 g peeled shrimp; 1 ripe avocado; 200 g cherry tomatoes; 1 cucumber; 2 spring onions; 50 g corn on the cob (vacuum-packed, pre-cooked); 2 tbsp olive oil; Salt; Pepper; 1 tsp honey; 1 tsp mustard; 25 ml lemon juice; 75 ml olive oil; Salt; Pepper

Chopped shrimp salad with avocado & charred corn

Servings

Preperation

20 minutes

Cooking

5 minutes

Waiting

Open the vacuum-packed corn, pat it dry with paper towel, brush with 1 tbsp olive oil and char it using a torch or hot grill until deeply browned. Cut off the kernels and place in a bowl.

In a pan, heat a bit of olive oil and cook the shrimp for 1 minute per side. Season with salt and pepper, then let them cool.

Finely chop the shrimp, avocado, cherry tomatoes, cucumber, and spring onions.

For the dressing, blend garlic, honey, mustard, lemon juice, salt, and pepper. Slowly add olive oil until the dressing emulsifies.

In a large bowl, combine all chopped ingredients, corn, paprika, and the dressing. Toss well and serve.