Bacon, corn, avocado, cherry tomatoes, feta, and shrimp all in one giant salad with a fresh herbal dressing?! Sign us up! I mean this bacon corn avocado shrimp salad is basically summer in a bowl AMIRIGHT or am I right?!
Bacon corn avocado shrimp salad recipe:
bacon corn avocado shrimp salad
Ingredients
- 1 lb large tail off deveined raw shrimp thawed
- 6-8 slices bacon
- 2 heads romaine roughly chopped
- 1 (15oz) can corn drained
- 1 pint cherry tomatoes halved
- 2 avocados pitted and diced
- 4 oz crumbled feta
for the herb dressing:
- ¼ cup extra virgin olive oil
- 2 tbsps honey
- 2 tbsps lemon juice
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 4 garlic cloves
- ½ cup fresh basil
- 2-3 sprigs fresh rosemary leaves only
- healthy pinch salt and pepper
Instructions
- Combine all herb dressing ingredients in a small food processor or blender then pulse until smooth.
- Combine thawed shrimp with ⅓ of the herb dressing in a large ziploc bag then let marinate for at least 30 minutes.
- Meanwhile, fry your bacon up until crispy then crumble it into small pieces once cool to handle.
- Heat a large nonstick skillet over medium heat. Once the pan is hot, add the shrimp and marinade then arrange them in a single layer in the pan. Cook for 2-3 minutes on each side or until pink and curled up.
- Toss together crumbled bacon with chopped romaine, drained corn, halved cherry tomatoes, diced avocado, and crumbled feta in a large bowl. Divide salad between bowls then top with cooked shrimp and a drizzle remaining herb dressing.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your bacon corn avocado shrimp salad in action. Peace, friends!
xx ab
p.s. more salad recipes here!