Go Back
–+ servings
Print Recipe

Pineapple + Shrimp Salad

Servings: 4

Ingredients

Dressing:

  • 2 Tbsps apple cider vinegar
  • 2 Tbsps extra virgin olive oil
  • 2 Tbsps raw honey
  • 1 Tbsp Dijon mustard
  • 1 Tbsp hot sauce
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp freshly ground black pepper or to taste

For the Salad:

  • 1 Tbsp avocado oil divided
  • 2 medium ears of corn husk and silk removed
  • 1-1/2 lbs raw shrimp peeled and deveined
  • 1/2 tsp garlic salt
  • 8 cups chopped or torn lettuce leaves
  • 1/2 small pineapple peeled, cored and cut into 1-inch pieces
  • 1 cup grape or cherry tomatoes halved
  • 1/2 medium red onion finely sliced

Instructions

  • In a small mixing bowl, combine all of your dressing ingredients; whisk well and set aside.
  • Season your shrimp with the garlic salt.
  • Using a sharp knife, carefully cut the corn off its cobs.
  • Place the corn in a medium pot and cover with water. Stir in 1/2 teaspoon of sea salt and place pot over medium-high heat. Bring to the boil and cook for 2-3 minutes, or until just tender. Drain well and allow to cool.
  • Heat your avocado oil in a large skillet over medium-high heat and add in the shrimp. Cook until slightly crisp on the outside and opaque throughout, about 3 minutes each side.
  • Once your shrimp are done, remove from the heat.
  • In a large serving bowl, nicely arrange your salad greens, pineapple, tomatoes and red onion.
  • Drizzle 1/3 cup of the dressing on top and toss until well coated. Top with cooked shrimp and corn.
  • Serve with remaining dressing and enjoy!