Page 27 - 2016TOHCookbook

Fresh Corn and Avocado Salad with Shrimp
Kahler Family | DEDHAM, MA
“During the summer, we’re always looking for something healthy and refresh- ing to eat, and this salad definitely seems to fit the bill. It’s also a great recipe to share with guests, because there’s plenty to go around.” GAYLE KAHLER
INGREDIENTS
Serves 8
6 ears corn
2 cups cherry tomatoes, halved
1⁄2 cup thinly sliced red onion
1 large avocado, pitted, peeled and cut into 1⁄2 -inch cubes
1⁄3 cup chopped fresh basil
2 pounds 16/20-count shrimp, peeled, deveined, cooked and chopped into bite-sized pieces
2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
1⁄4 cup extra-virgin olive oil
1⁄4 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
PREPARATION
1. In a large pot of boiling water, cook the corn until warmed through,
3 to 5 minutes. Transfer to a colander and rinse with cold water until cool.
2. In a large bowl, combine the tomatoes, onion, avocado, basil and chopped shrimp.
3. In a small bowl, whisk together the vinegar, mustard, olive oil, salt and pepper until blended.
4. Cut corn kernels off the cobs and add to the salad. Pour in the vinaigrette and toss gently to combine.
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