Shrimp & Corn Power Salad

Ingredients

For the Salad:

• 1 lb (450 g) cooked shrimp, peeled and deveined
• 2 cups fresh or frozen corn kernels (grilled or sautéed if desired)
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 2 cups mixed greens (e.g. spinach, kale, arugula)
• ¼ cup red onion, thinly sliced
• ¼ cup fresh cilantro or parsley, chopped
• ½ cup cooked quinoa or farro (optional for extra power)
• ¼ cup feta or cotija cheese (optional)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp lime juice (or lemon juice)
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt & pepper to taste
• Pinch of chili flakes (optional for heat)

Instruction

1. Prepare the dressing:
   • In a small bowl or jar, whisk together the olive oil, lime juice, vinegar, Dijon mustard, minced garlic, salt, pepper, and chili flakes. Set aside.
2. Assemble the salad:
   • In a large bowl, combine the cooked shrimp, corn, avocado, cherry tomatoes, red onion, and mixed greens. If using, also add the quinoa/farro and cheese.
3. Toss and serve:
   • Drizzle the dressing over the salad and gently toss to combine.
   • Garnish with fresh herbs (cilantro or parsley) and extra lime wedges if desired.
4. Serve chilled or at room temperature.

Perfect for a refreshing summer lunch or light dinner! Let me know if you want to make it dairy-free or swap any ingredients.