Avocado Salad Recipe
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{The Recipe ReDux} Sponsored Contest: Avocado, Roasted Corn & Shrimp Salad

Intern Kylie here!

So umm…avocados. 

The only thing more fun than eating an avocado (other than thinking about eating an avocado), is slicing one open.  You grab a knife, carefully cut a circle around the seed and then twist to reveal…that beautiful green color.  Confession time: I tend to base many of my decisions on what I order at a restaurant on that pretty green color.  I mean, if the dish doesn’t contain avocados is it even worth it?! 

From avocado-topped burgers to avocado margaritas (yes, that is real life), life is just so much better with the vegetable.  I would even go as far to say that I am happiest when I’m eating a salad and realize that I haven’t eaten all of the avocado slices off of it…yet. 

With Summer coming to a close, you’re bound to have a few end-of-summer BBQ’s or upcoming Labor Day celebrations.  If you want to serve something creamy and cool at your warm weather hangouts, avocados are the way to go.  Especially when eaten in a cool and refreshing salad like this one where so many delicious foods are paired together.  I mean, it’s no surprise that limes and avocados were made for each other.  Kinda like Tom Hanks and Meg Ryan in any romantic comedy ever. #sleeplessinseattle #you’vegotmail

But back to the salad: Creamy California avocados paired with roasted corn, chopped tomatoes, cold shrimp and fresh basil.  Specifically, ‘chiffonade’ fresh basil…which automatically makes this salad fancy schmancy.  And to add to the fanciness of this salad, the avocados in this salad are packed with good for you things.  Things like:

Folate: essential for healthy tissue development, especially during times of rapid growth (infancy, pregnancy)

Vitamin E: an antioxidant that protects your body from damaging free radicals

Potassium: an electrolyte, important for muscle contractions and nerve impulses

Fiber: hello, healthy digestion!

Monounsaturated fats: can help lower cholesterol (unlike saturated fats)

So go find you an end-of-summer BBQ to attend…and bring this avocado salad.

{Disclaimer: I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.}

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Nutritional Analysis per serving:

calories: 456

protein: 36 g

carbohydrates: 39 g

dietary fiber: 7 g

calcium: 98 mg

potassium: 824 mg

omega 3-EPA: 378 mg

omega 3-DHA: 325 mg

iron: 4 mg

vitamin A: 120 ug RAE

vitamin C: 27 mg

folate: 77 ug DFE



No Comments
  • Julie @ RDelicious Kitchen
    Posted at 15:51h, 18 August

    i love how colorful this salad is 🙂

    • Robin from Robinsbite
      Posted at 08:19h, 19 August

      Thanks, Julie-the ingredients are full of color and with Kylie’s food shots, they come alive on the screen!

  • Deanna Segrave-Daly
    Posted at 19:54h, 18 August

    Love that shot of the split avocado 🙂 This is my kind of salad (if it has shrimp and avocado, I’m eating it – nuff said.)

    • Robin
      Posted at 03:41h, 13 August

      I’ll get another fork and napkin ready for you!

  • Pingback:Memorial Day Recipes to Satisfy your BBQ Cravings - The Scoop Avocado Blog – Recipes and More | California Avocado Commission
    Posted at 18:07h, 21 May

    […] Roasted Corn and Shrimp Salad This new recipe by Robin of Robin’s Bite, from a Recipe Redux blogger contest, does double duty as a main dish or a starter. Savory […]

  • Lisa @ Healthy Nibbles & Bits
    Posted at 02:44h, 13 August

    Avocado margaritas? No way! I also think that salads are lonely without a bit of creamy avocado. They’re the best!

    • Robin
      Posted at 03:42h, 13 August

      Meet you in Austin, Lisa! Cheers!!