— 2 Tbsps apple cider vinegar
— 2 Tbsps extra virgin olive oil
— 2 Tbsps raw honey
— 1 Tbsp Dijon mustard
— 1 Tbsp hot sauce
— 1/2 tsp sea salt, or to taste
— 1/4 tsp freshly ground black pepper, or to taste

For the Salad:

— 1 Tbsp avocado oil, divided
— 2 medium ears of corn, husk, and silk removed
— 1-1/2 lbs raw shrimp, peeled and deveined
— 1/2 tsp garlic salt
— 8 cups chopped or torn lettuce leaves
— 1/2 small pineapple, peeled, cored and cut into 1-inch pieces
— 1 cup grape or cherry tomatoes, halved
— 1/2 medium red onion, finely sliced


In a small mixing bowl, combine all of your dressing ingredients; whisk well and set aside.

Season your shrimp with the garlic salt.

Using a sharp knife, carefully cut the corn off its cobs.

Place the corn in a medium pot and cover with water. Stir in 1/2 teaspoon of sea salt and place pot over medium-high heat. Bring to the boil and cook for 2-3 minutes, or until just tender. Drain well and allow to cool.

Heat your avocado oil in a large skillet over medium-high heat and add in the shrimp. Cook until slightly crisp on the outside and opaque throughout, about 3 minutes each side.

Once your shrimp are done, remove from the heat.
In a large serving bowl, nicely arrange your salad greens, pineapple, tomatoes and red onion.

Drizzle 1/3 cup of the dressing on top and toss until well coated. Top with cooked shrimp and corn.

Serve with remaining dressing and enjoy!

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