Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Servings:
2
Ingredients
Cilantro Vinaigrette:
- ¼cupextra-virgin olive oil
- 2tablespoonshoney
- 2tablespoonsfresh lime juice
- 2tablespoonschopped cilantro
- 1tablespoonbalsamic vinegar
- salt and ground black pepper to taste
Salad:
- 4cupsmixed salad greens, or more to taste
- ½cupthinly sliced English cucumber
- ⅓cupfreshly cooked corn
- ½cupdiced tomato
- ¼cupsliced red onion
- 1avocado, diced
Directions
Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts (per serving)
| 746 | Calories |
| 52g | Fat |
| 49g | Carbs |
| 33g | Protein |
