Shrimp, Corn and Avocado Salad

Ingredients

• Shrimp8 medium (160 g)
• Corn1/2 unidad (125 g)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Yogurt2 tablespoon (30 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Shell the corn and boil for 10-12 minutes. Once ready, remove and stop cooking process with cold water. Drain and set aside.

2. 2

   Step 2

   Next, peel the shrimps, remove the black line and the tail and clean.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, pour the oil, add the shrimps and add salt and pepper.

4. 4

   Step 4

   Brown both sides for 2-3 minutes each. Remove and set aside.

5. 5

   Step 5

   At the same time, peel the avocado and cut into small pieces with the tomato.

6. 6

   Step 6

   For the dressing: Mix the plain yogurt with the lemon juice and mustard. Add salt and pepper to taste.

7. 7

   Step 7

   In a bowl, mix all the salad ingredients: Shrimps, corn, avocado and tomato.

8. 8

   Step 8

   Pour the dressing and serve. You can sprinkle with any herb you like, such as parsley, cilantro, basil, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Shrimp, Corn and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.