Blackened Shrimp Summer Salad with Corn and Feta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh summer salad with blackened shrimp, grilled corn, cucumber, avocado, and feta, dressed in a creamy green goddess dressing. Light and satisfying for warm-weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup greek yogurt green goddess dressing
- 2 pounds raw shrimp (peeled and deveined (16/20 per pound))
- 1 tablespoon avocado oil ( or oil safe for high temp cooking)
- 2 tablespoons blackened seasoning
- 5 ounces spring mix lettuces
- 5 ounces crispy lettuce
- 2 ounces micro greens
- 2 cups cherry tomatos (halved)
- 2 persian cucumbers (sliced)
- 1 small red onion (thinly sliced)
- 3 ears corn (grilled and sliced off the cob)
- 2 small avocados (sliced)
- 1 cup crumbled feta cheese
- freshly ground black pepper (to taste)
- kosher salt (to taste)
- 1/4 cup fresh chives (snipped)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Sodium
- 2062mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1159mg
- Calcium
- 346mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 2062MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.