This salad is bursting with flavor and textures, making it a perfect summer meal. Enjoy! Honey Garlic Shrimp, Corn, and Avocado Bacon Salad.
Ingredients:
For the Salad:
6 slices thick-cut bacon
1 1/2 lbs. raw shrimp, peeled and deveined
1 avocado, diced
4 cups baby romaine or mixed greens
1 cup cherry tomatoes, halved
3 ears corn, kernels removed
1/2 cup crumbled feta cheese
1/3 cup mixed herbs (such as parsley, basil, and chives)
Salt and black pepper to taste
For the Honey Garlic Dressing:
4 cloves garlic, minced
Juice of 1 lemon
1 tablespoon Dijon mustard, grainy
3 tablespoons honey
2 tablespoons champagne vinegar
1/3 cup extra virgin olive oil
Salt and black pepper to taste
Directions:
Cook the Bacon:
In a large skillet over medium heat, cook the bacon until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into bite-sized pieces.
Cook the Shrimp:
In the same skillet with the bacon grease, add the raw shrimp. Season with salt and black pepper. Cook for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside.
Prepare the Salad:
In a large salad bowl, combine the baby romaine (or mixed greens), diced avocado, halved cherry tomatoes, corn kernels, crumbled feta cheese, and mixed herbs. Add the cooked bacon and shrimp to the salad bowl.
Make the Honey Garlic Dressing:
In a small bowl, whisk together the minced garlic, lemon juice, grainy Dijon mustard, honey, champagne vinegar, and extra virgin olive oil until well combined. Season with salt and black pepper to taste.
Assemble the Salad:
Drizzle the honey garlic dressing over the salad ingredients.
Toss the salad gently until everything is evenly coated with the dressing.
Serve:
Divide the salad among serving plates. Garnish with additional herbs if desired. Serve immediately.
Honey Garlic Shrimp, Corn, and Avocado Bacon Salad
Ingredients
For the Salad:
- 6 slices thick-cut bacon
- 1 1/2 lbs. raw shrimp peeled and deveined
- 1 avocado diced
- 4 cups baby romaine or mixed greens
- 1 cup cherry tomatoes halved
- 3 ears corn kernels removed
- 1/2 cup crumbled feta cheese
- 1/3 cup mixed herbs such as parsley, basil, and chives
- Salt and black pepper to taste
For the Honey Garlic Dressing:
- 4 cloves garlic minced
- Juice of 1 lemon
- 1 tablespoon Dijon mustard grainy
- 3 tablespoons honey
- 2 tablespoons champagne vinegar
- 1/3 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
Cook the Bacon:
- In a large skillet over medium heat, cook the bacon until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, chop the bacon into bite-sized pieces.
Cook the Shrimp:
- In the same skillet with the bacon grease, add the raw shrimp. Season with salt and black pepper. Cook for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside.
Prepare the Salad:
- In a large salad bowl, combine the baby romaine (or mixed greens), diced avocado, halved cherry tomatoes, corn kernels, crumbled feta cheese, and mixed herbs. Add the cooked bacon and shrimp to the salad bowl.
Make the Honey Garlic Dressing:
- In a small bowl, whisk together the minced garlic, lemon juice, grainy Dijon mustard, honey, champagne vinegar, and extra virgin olive oil until well combined. Season with salt and black pepper to taste.
Assemble the Salad:
- Drizzle the honey garlic dressing over the salad ingredients.
- Toss the salad gently until everything is evenly coated with the dressing.
Serve:
- Divide the salad among serving plates. Garnish with additional herbs if desired. Serve immediately.
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