The PERFECT fresh salad for summer!! This is packed with lots of fresh herbs, ripe tomatoes, and marinated shrimp. Great for a summer barbecue, easy weeknight dinner, or lunch. This recipe makes about 4 servings, but it’s pretty easy to alter if you want more or less.

Ingredients

Shrimp:

• 2 pounds uncooked shrimp
• 2 tablespoons coconut aminos
• 2 tablespoons canned green chiles
• 3 cloves of garlic, minced
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp sea salt
• 1 tsp pepper
• 1 tsp sesame oil
• 1 tsp honey

Salad:

• 8 ish oz of mixed greens (depends on how much you want)
• 8 oz of cherry tomatoes halved
• 2 ears of corn
• 1/2 chopped red onion
• 1/2 tbsp avocado oil
• 1 sliced avocado
• 1/2 diced cucumber
• 1 1/2 tbsp fresh mint
• 1 1/2 tbsp fresh parsley

Dressing:

• 2 tbsp lime zest
• 1/2 cup lime juice
• 1 1/2 tbsp coconut aminos
• 1 1/2 tbsp sesame oil
• 1 tbsp avocado oil
• 1 tbsp honey

Instructions:

1. Combine all the ingredients for the shrimp in a medium-sized bowl and mix until combined.
2. Toss shrimp in this sauce (or marinate shrimp in the sauce in a large plastic bag) and set aside.
3. Husk corn and cut corn off the cob, chop up 1/2 of the red onion.
4. Warm 1/2 tbsp of avocado oil in a pan on medium heat and once warm, add chopped red onion and corn and cook until corn starts to brown.
5. Side aside corn and onion mixture and transfer shrimp (and the remaining shrimp marinade) to the warm pan (you can also grill the shrimp if you would like). Cook shrimp until pink and slightly browned, flipping halfway through (about 5-6 mins).
6. For the dressing, combine all ingredients and whisk together.
7. Toss greens, mint, and parsley in a large bowl with dressing.
8. Add halved tomatoes, corn and onion, avocado, cucumber, and shrimp.
9. Drizzle with a little more dressing and top with more herbs and lime if desired.

YUM! I hope you enjoy this recipe!

XO,

Riley

Sweet Life Shares