Chopped Salad with Shrimp and Avocado
So easy to make, made with butter lettuce, avocado, tomatoes and corn and finished with a drizzle of olive oil.
Spring for me always means less comfort food, and more hearty salads for lunch and dinner. Some of my go-to’s are Rosemary Chicken Salad with Avocado and Bacon, Carne Asada Steak Salad, or Crock Pot Chicken and Black Bean Taco Salad, just to name a few but I just love a salad with shrimp and avocado (Zesty Lime Shrimp and Avocado Salad is a favorite)!
I recently got my hands on my friend Jessica’s new cookbook The Pretty Dish: More than 150 Everyday Recipes and 50 Beauty DIYs to Nourish Your Body Inside and Out (affil link) and knew I had to make this! Her cookbook is beautiful, and filled with recipes, along with themed menus, party ideas, killer playlists, and DIY beauty projects. Such a fun and beautiful cookbook!
I slightly modified her recipe with calories in mind, cutting back on the cheese and using center cut bacon. I also swapped some of the bacon fat for olive oil, but really just minor tweaks. The salad was delish, and so satisfying!
Chopped Salad with Shrimp Variations:
- If you don’t eat pork, you can swap the bacon for turkey bacon.
- To make this Keto, omit the corn and add more avocado.
- To make this Whole30 or Paleo, omit the cheese and corn, add more avocado and tomatoes.
- You can halve this if you’re cooking for 1 or double to make enough for 4.
Chopped Salad with Shrimp, Blue Cheese and Bacon
- 4 slices center cut bacon, chopped
- 1/2 pound peeled and deveined shrimp
- 2 cloves garlic, minced
- 4 ounce butter lettuce, chopped
- 1 small corn on the cobb, grilled or roasted
- 1 ounce blue cheese or gorgonzola
- 1/2 cup halved cherry tomatoes
- 2 ounces diced avocado, 1 half small haas
- 2 teaspoons olive oil
- kosher salt and black pepper, to taste
- Heat a skillet over medium heat and add the bacon. Cook until crisp and the fat is rendered.
- Transfer the bacon to a paper towel using a slottted spoon.
- Remove all but 1 teaspoon of the bacon grease and discard the rest.
- Add the shrimp and garlic to the skillet and cook 3 minutes, until opaque. Remove and chop into bite sized pieces.
- To assemble the salad divide between 2 plates or toss everything together in a large bowl.
- Serve right away, drizzled with 1 teaspoon olive oil, salt and pepper over each salad.