Description
A vibrant and refreshing Blackened Shrimp Summer Salad featuring charred grilled corn, creamy avocado, tangy feta, and crisp mixed greens, all tossed in a creamy Greek yogurt green goddess dressing. Perfect for a light, healthy meal with a burst of smoky, zesty flavors.
Ingredients
Dressing
- 3/4 cup Greek yogurt green goddess dressing
Shrimp
- 2 pounds raw shrimp, peeled and deveined (16/20 per pound)
- 1 tablespoon avocado oil (or oil safe for high temp cooking)
- 2 tablespoons blackened seasoning
Salad
- 5 ounces spring mix lettuces
- 5 ounces crispy lettuce blend
- 2 ounces microgreens
- 2 cups cherry tomatoes, halved
- 2 Persian cucumbers, sliced
- 1 small red onion, thinly sliced
- 3 ears corn, grilled and sliced off the cob
- 2 small avocados, sliced
- 1 cup crumbled feta cheese
- Freshly ground black pepper, to taste
- Kosher salt, to taste
- 1/4 cup fresh chives, snipped
Instructions
- Prepare the Dressing: Use 3/4 cup of Greek yogurt green goddess dressing to add a creamy, tangy flavor to the salad. Alternatively, avocado ranch dressing can be used.
- Grill the Corn: Preheat your grill to 400℉ (200℃) or heat a grill pan on the stovetop. Lightly spray the corn on the cob with avocado oil or extra light olive oil. Grill the corn for 8 to 10 minutes until bright yellow with charred spots. Remove and let cool until you can safely handle it, then slice the kernels off the cob.
- Season the Shrimp: In a bowl, combine the peeled and deveined shrimp with 1 tablespoon of avocado oil and 2 tablespoons of blackened seasoning. Toss well to ensure each shrimp is evenly coated.
- Cook the Shrimp: Preheat your air fryer to 400℉ (200℃). Once preheated, place the shrimp in the air fryer basket and cook for about 8 minutes until the shrimp turn opaque and are cooked through, shaking or tossing halfway through cooking. Allow the shrimp to cool slightly after cooking. Alternatively, you can pan-fry the shrimp in butter or grill them on skewers.
- Assemble the Salad Greens: In a large bowl, combine 5 ounces of spring mix lettuces, 5 ounces of a crispy lettuce blend, and 2 ounces of microgreens. Toss gently to mix the greens evenly.
- Build the Salad: Divide the mixed greens evenly among four serving bowls. Top each bowl with thinly sliced red onion, sliced cucumbers, halved cherry tomatoes, grilled corn kernels, sliced avocado, cooked blackened shrimp, and crumbled feta cheese.
- Add Dressing and Seasoning: Drizzle each salad with the Greek yogurt green goddess dressing. Season with kosher salt and freshly ground black pepper to taste. Finish by sprinkling with freshly snipped chives.
Notes
- You can substitute the green goddess dressing with avocado ranch for a different flavor profile.
- The shrimp can be pan-fried in butter or grilled on skewers if you don’t have an air fryer.
- Grilling the corn adds a smoky sweetness that complements the blackened shrimp well.
- Make sure to cool the grilled corn and cooked shrimp before assembling to prevent wilting the greens.
- This salad can be served immediately or kept chilled for up to 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Air Frying
- Cuisine: American
