honey mustard shrimp, corn, and avocado salad
Spicy Cajun shrimp, crisp greens, and creamy avocado, slathered in a sweet and savory honey mustard dressing. Kind of like what the title says, but in different words.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 2 tbsp honey
- 1 tbsp dijon mustard
- 5-6 cups romaine lettuce, chopped
- 1 cup canned or frozen corn (preferably fire roasted)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 4 oz feta cheese, crumbled
honey mustard dressing
- 1/3 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 2 tbsp mango jam
- 2 tsp dijon mustard
- 3 cloves garlic, minced
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh dill, chopped
Instructions
- In a large bowl, toss the shrimp with the smoked paprika, thyme, garlic, onion, cayenne pepper, black pepper, and a good pinch of salt.
- Heat 2 tablespoons oil in a skillet over medium. Cook the shrimp 2-3 minutes on one side, then flip and cook an additional 2 minutes. Whisk together the honey and dijon mustard and pour over the shrimp, tossing for an additional minute or two. Move the shrimp to a plate.
- In a bowl or jar, whisk or shake the ingredients for the dressing until emulsified. Taste and adjust salt and pepper as needed.
- Dump the lettuce into a large serving bowl. Toss with the roasted corn, avocado, tomatoes, and a couple spoonfuls of dressing. Arrange the shrimp and crumbled feta overtop. Divide into bowls and serve with the remaining dressing on the side.
Notes
*To store: If planning for leftovers, do not add dressing to the components or else the lettuce will wilt. Store in the fridge for up to 3 days.