Avocado and Shrimp Chopped Cabbage Salad

  • 5 tablespoons reduced-fat sour cream
  • 3 tablespoons grapeseed oil or extra-virgin olive oil
  • 3 tablespoons cider vinegar
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon minced shallot
  • 2 cloves garlic, minced
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon kosher salt
  • 1-pound raw shrimp (21-25 per pound), peeled and deveined
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons finely grated lime zest
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 ears corn, husked
  • 4 cups chopped romaine or green/red lettuce
  • 3/4 cup finely chopped cabbage
  • 3/4 cup diced red bell pepper

 

  • 1/2 cup diced red onion
  • 1/2 cup assorted cherry tomatoes, chopped
  • 1/2 fennel bulb, halved again, thinly sliced
  • 1 avocado, diced
  • 2 slices crispy cooked bacon, diced

To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth. To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat. Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper. Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes’ total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces. Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.

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