AMELIA'S SHRIMP AND AVOCADO GODDESS SALAD
Makes 4 servings
Recipe by Amelia Winslow of Eating Made Easy
8 cups baby greens
1 pint cherry or grape tomatoes, halved
2 cups fresh corn kernels, cut off about 2 corn cobs
¼ cup thin red onion slices
1 large avocado, cut into chunks
1 lb peeled and de-veined shrimp, patted dry with a paper towel
Small handful cilantro leaves, rough chopped
Annie’s Naturals Goddess dressing, to taste
Heat a large skillet over medium heat. Add a little olive oil to the pan, then half the shrimp. Sprinkle shrimp with salt and cook about 1 minute per side, or until the flesh turns opaque and tails turn pink. Remove from heat right away and let cool to room temperature.
Place greens in a large bowl and toss with ¼ cup Goddess dressing. Divide dressed greens among four large salad bowls or plates, then top each pile of greens with some of each of the remaining ingredients, finishing with the cilantro leaves. Drizzle about 1 Tbsp more dressing over each salad before serving.
1 – Rinse cilantro thoroughly, as it often contains silt.
2 – Cut avocado right before serving, so that it doesn’t turn brown. Or, squeeze lime juice over avocado.
3 – Easy way to cook corn – microwave corn right in the husk for 3-4 minutes. Let cool 5 minutes then remove husk, rinse, and cut kernels off the cob.
4 – If you don’t care for cilantro, replace with basil, parsley, or chives.