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Corn Tomato Avocado Salad (optional with Shrimp)

  • Yield: 4 1x


Nutritional information does not include shrimp


  • 2 ears corn (kernals removed)
  • 1 medium avocado (diced)
  • 1 1/2 cup Persian cucumbers (diced)
  • 1 cup cherry or grape tomatoes (halved)
  • 2 tbs red onion (diced)
  • 1/4 cup cilantro (chopped)
  • 2 tsp olive oil
  • 2 tbs fresh lemon juice
  • 1/4 tsp kosher salt
  • to taste fresh ground black pepper
  • 1/2 lb shrimp (shelled, deveined and headed)
  • 1/2 Tbs California citrus rub


  1. In a medium bowl, add corn, tomatoes, avocado, cilantro, cucumbers, and red onion.
  2. In a small bowl or cup, mix together the olive oil, lemon juice, salt, and black pepper.
  3. Pour over the vegetables and mix well to coat.
  4. In a medium sauté pan, heat small amount of ghee over medium-high heat.
  5. Dry shrimp and sprinkle with salt, pepper, and citrus rub.
  6. Sauté in hot ghee until pink and tender.
  7. Place greens in the bottom of a bowl.
  8. Top with salad and shrimp if included.


Source: Skinnytaste

  • Category: Main Dish, Side Dish


  • Calories: 182
  • Fat: 10.66 g
  • Carbohydrates: 22.39 g
  • Protein: 4.23 g
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