Blackened Shrimp and Grilled Corn Salad with Avocado Ranch

Ingredients

For the shrimp

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil or avocado oil
• 1 tablespoon Cajun seasoning blend*

For the salad

• 6-8 cups chopped romaine lettuce
• 3 ears corn, grilled
• 3/4 cup grape tomatoes, halved
• 3/4 cup thinly sliced seedless cucumber
• 1/4 of a large red onion, very thinly sliced
• 1 avocado, sliced
• chopped chives, for serving

For the avocado ranch

• 1 avocado, peeled and pitted
• 1/3 cup plain Greek yogurt
• 1/4 cup water
• 4 tablespoons avocado oil or olive oil
• juice of 1 large lime
• 1 clove garlic
• 2 tablespoons chopped flat leaf parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

Add shrimp to a medium bowl and toss with the Cajun seasoning and oil to coat. Set aside while you prepare the salad.

To a large bowl, add the romaine, grilled corn, tomatoes, cucumber, red onion, and avocado. Toss gently to combine. Set aside while you make the avocado ranch.

For the avocado ranch, add the avocado, Greek yogurt, water, oil, lime juice, garlic, parsley, dill, chives, onion powder, garlic powder, salt, and pepper to a food processor or blender. Blend until smooth and creamy. Season to taste with addtional salt if desired. Set aside.

Preheat a large stillet over medium to medium-high heat. Once hot, sear the shrimp for 1-2 minutes per side, or until opaque and cooked through.

Add the shrimp to the salad along with your desired amount of avocado ranch and toss well to coat. Garnish with extra chopped chives and serve!