Avocado & Shrimp Chopped Salad

Active: 50 Minutes Total: 50 Minutes Serves 4: About 2 1/2 cups each

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

Shrimp Salad

1 pound raw shrimp (21-25 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

1 - Make dressing: Puree the dressing ingredients in a food processor or blender until smooth

2 - Prepare the shrimp and salad: Preheat grill to medium heat or heat a grill pan over medium heat

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

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

5 - 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.

Calories 398, Fat 25g (sat 5g), Cholestorol 171mg,

Carbs 21g, Total sugars 5g (added 0g), Protein 26g,

Fiber 8g, Sodium 374mg, Potassium 1,058mg