Fresh corn pairs with smokey shrimp in a salad

Romney Steele

The smoky flavors of grilled shrimp and corn in this healthy chopped salad recipe are a tasty match for the creamy cilantro dressing.

Avocado & Shrimp Chopped Salad

For the dressing

5 tablespoons reduced-fat sour cream

3 tablespoons grapeseed oil or extra-virgin olive oil

3 tablespoons cider vinegar

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh dill

1 tablespoon minced shallot

2 cloves garlic, minced

3/4 teaspoon dry mustard

1/4 teaspoon kosher salt

For the salad

1 pound raw shrimp (21 to 25 per pound), peeled and deveined

2 teaspoons extra-virgin olive oil

2 teaspoons finely grated lime zest

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper, plus more to taste

2 ears corn, husked

4 cups chopped romaine lettuce

3/4 cup finely chopped red cabbage

3/4 cup diced red bell pepper

1/2 cup diced red onion

1/2 cup assorted cherry tomatoes, chopped

1/2 fennel bulb, halved again, thinly sliced

1 avocado, diced

2 slices crispy cooked bacon, diced

To prepare the dressing: Puree the dressing ingredients in a food processor or blender until smooth.

To prepare the salad: Preheat grill to medium or heat a grill pan over medium heat.

Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.

Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.

Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.

Per serving: 398 calories; 25 g fat (5 g saturated fat; 56 percent calories from fat); 21 g carbohydrates; 5 g sugar; 131 mg cholesterol; 374 mg sodium; 26 g protein; 8 g fiber.