This nicer weather (okay, it’s really only 45* and overcast, but come on, it’s Alaska. . . .) has got me thinking about salads and forgetting about winter comfort foods.
The idea behind this recipe is from my friend, Katie. Every time her family serves food at church, I always request it and she always brings this salad (just for me). She’s a good friend.
I love the simplicity of this salad and how well the flavors blend together. It comes together quickly and with some pretty staple ingredients.
I’ve made this recipe several times already within the past month or so, and I don’t plan to stop. It gets demolished every time I make it.
Shrimp and Corn Salad
Serves: 4 (as a side dish)
Time: 15 minutes prep + 20 minutes cooking
16 oz. frozen corn (~4 cups)
10 oz. shrimp, cooked and cut into bite-size pieces
10 oz. grape tomatoes, quartered (~2 cups)
2 green onions, chopped
1/4 cup avocado oil, divided
1 teaspoon apple cider vinegar
1 teaspoon honey
juice from half a lime
1/2 teaspoon salt
1/4 teaspoon pepper
- Preheat oven to 400* F.
- Spread corn on a baking sheet. Drizzle 1 tablespoon oil on corn and mix to combine. Roast corn for 20 – 25 minutes or until slightly browned. Stirring once or twice during this time.
- While the corn is roasting, combine remaining oil, vinegar, honey, lime juice, salt, and pepper in a small bowl. Whisk to combine.
- In a large bowl, combine roasted corn, shrimp, tomatoes, green onion, and then drizzle dressing on top. Fold together until combined.