Blackened Shrimp Summer Salad with Corn and Feta

By Simply Scratch

Ingredients

3/4 cup greek yogurt green goddess dressing
2 pounds raw shrimp (peeled and deveined (16/20 per pound))
1 tablespoon avocado oil ( or oil safe for high temp cooking)
2 tablespoons blackened seasoning
5 ounces spring mix lettuces
5 ounces crispy lettuce
2 ounces micro greens
2 cups cherry tomatos (halved)
2 persian cucumbers (sliced)
1 small red onion (thinly sliced)
3 ears corn (grilled and sliced off the cob)
2 small avocados (sliced)
1 cup crumbled feta cheese
freshly ground black pepper (to taste)
kosher salt (to taste)
1/4 cup fresh chives (snipped)

Prep Time45mins
Servings4

Instructions

For this salad I like to dress it with my greek yogurt green goddess dressing. However, this avocado ranch would also be amazing!

GRILL THE CORN:

Meanwhile, preheat your grill to 400 (or 200) or preheat a grill pan on your stovetop. Spray your corn on the cob with avocado oil or extra light olive oil and grill for about 8 to 10 minutes or until bright yellow and charred in spots. Let cool until safe to handle and slice off of the cob.

MAKE THE BLACKENED SHRIMP:

In a bowl, add shrimp, oil and blackened seasoning. Toss well to coat.

preheat your air fryer to 400 (or 200). Once preheated, cook for 8 minutes or until opaque and cooked through, tossing or shaking the shrimp halfway through. Once cooked, allow the shrimp to cool a bit.Note: You could also pan fry in butter or skewer and grill.

BUILD THE SALAD:

In a large bowl, add 5 ounces spring lettuce leaves, 5 ounces of a crispy lettuce blend and 2 ounces micro-greens (optional of course). Toss to combine

Divide salad greens among bowls, top with sliced red onion, cucumber, avocado, tomatoes, corn sliced off the cob, the shrimp and crumbled feta cheese. Drizzle with dressing and I like to season with a little salt and some freshly ground black pepper. Lastly sprinkle of snipped chives.