Summer Salad

We have a new favorite summer salad! I have made this twice now and it is yummy! Sorry for the lack of photos, but I still wanted to post this, so you all give it a try for dinner! 

 

I have made it with the dressing the recipe calls for, and with a quicker easier dressing option, which I think actually might better.

 

I found it on pinterest from the Gimme Some Oven Blog.

 

 

Shrimp, Avocado and Roasted Corn Salad

from the Gimme Some Oven Blog

 

Salad Ingredients:

2 ears of sweet corn, shaved off the cob

3 strips of bacon, diced

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)

I didn't add the cheese

buttermilk pesto dressing (see below)

 

 Buttermilk Pesto Dressing Ingredients:

or see alternate dressing suggestion below

1/2 cup buttermilk

1/2 cup mayo or Greek yogurt

1/4 cup pesto, homemade or storebought

1 small shallot, minced

1 Tbsp. lemon juice

pinch of salt and pepper, to taste

Directions:

To Make The Salad:

-Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

-Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.

-Add the shrimp and saute until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside. (You're now done with your multi-tasking skillet!)

I dressed up the shrimp with a little salt, pepper and paprika before cooking them

-Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.

To Make The Dressing:

Whisk together all ingredients until blended. Season with salt and pepper.

 

 

This salad is so good! The first time I made it, I pretty much did it per the recipe.  The second time I made it, I followed it loosely and kind of just used what we had in the house.  And instead of making the dressing, I took pre made ranch, and whisked in some pesto I had and I think that mix was better than the actual from-scratch dressing in the recipe.  We like the Marzetti refrigerated Light Ranch.  So I used that plus the pesto I make myself and store in mini containers. : )

 

Yum! I wish I could eat this right now! I think we will make this quite often until the corn is out of season, it is sad day in our house when the corn goes out of season.