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Wednesday, May 14, 2014

Roasted corn, avocado and shrimp salad

It is beginning to heat up here in the beautiful Pacific Northwest.  Tonight I just did not want to heat up the kitchen.  This salad with a few slices of french bread were perfect.   Open a bottle of wine and enjoy on your deck in the sun.

  • 2 ears of sweet corn, shaved off the cob
  • 3 strips of bacon, cooked and dice
  • 1/2 lb. large shrimp, peeled with tails on or off
  • 4 cups chopped Romaine lettuce
  • 1 avocado, peeled, pitted and diced
  • 1/3 cup grated Fontina cheese (optional) 
  • 1 egg, hardboiled
  • 1 c. chopped celery

  • buttermilk pesto dressing
  • 1/2 cup buttermilk
  • 1/2 cup mayo or Greek yogurt
  • 1/4 cup pesto
  • 1 small shallot, minced
  • 1 Tbsp. lemon juice
  • pinch of salt and pepper, to taste
Combine all ingredient well with a whisk.

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