California Avocado season has ended.

Avocado, Roasted Corn and Shrimp Salad

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Avocado, Roasted Corn and Shrimp Salad



Serves: 1

6 ears corn, husked
3 Tbsp. olive oil
1 tomato, cubed
1 lb. ready to eat shrimp, tails removed
1 medium California Avocado, cubed
1/2 cup fresh basil leaves, chiffonade
3 Tbsp. fresh lime juice
As needed Kosher salt & freshly ground pepper, to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Fire up the grill to a medium hot temperature. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill. When cool, slice kernels from the cob and transfer into a large bowl. Can use boiled or microwaved corn, but please don’t. The grilled corn with the olive oil MAKES this dish.  Mix remaining 2 tablespoons oil, tomatoes, basil and lime juice into corn. Add shrimp and diced avocado. Toss lightly, ensuring that the avocado dices stay intact. Season to taste with salt, pepper, and more lime juice, if desired.


Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Robin Plotkin


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