It’s summer salad season!

A regular here summer, not only because its warm and sunny out but also because the produce is at its peak. That’s why I’ve been sitting on this salad for months. I had a similar salad at a nearby restaurant in early spring and it was simply okay. I was kind of bummed because Worth keeping anything and everything blackened and the shrimp were anything but. As I ate it, I thought of how I would do it differently. So I did what I always do and made it at home.

I combine a mix of different lettuces and micro greens topped with deliciously spicy shrimp, cool cucumber, sliced avocado, juicy cherry tomatoes, red onion, grilled corn and creamy salty feta cheese. Once you’ve built the salad, it all gets drizzled with a creamy and herby greek yogurt green goddess dressing. Surely a salad on repeat in my house.

For this Blackened Shrimp Salad Gather:

greek yogurt green goddess dressing – Or use my avocado ranch!
shrimp – I use peeled and deveined 16/20 per pound.
avocado oil – Or an oil safe for high temp cooking.
blackened seasoning – Use kitchen-made or store0bought.
leafy salad mix – I use both spring greens and a crispy lettuce mix.
micro-greens – This is optional, but adds vitamins, minerals and antioxidants.
tomatoes – I use a mix of cherry and sun gold tomatoes.
avocado – Lends creaminess and healthy fats, fiber, vitamins and minerals.
cucumber – For salads I like Persian cucumbers.
red onion – Thinly sliced raw or pickled.
grilled corn – Or use pan charred sweet corn.
feta cheese – For substitute with crumbled cotija.
freshly ground black pepper – This will add some additional bite and flavor.
fresh chives – Adds a pop of bright yet subtle onion flavor.

Make The Dressing:

For this salad I like to dress it with my greek yogurt green goddess dressing. The flavors in this dressing do develop over time, so I try to cook this in advance. But it’s not crucial. However, if green goddess isn’t your thing, this avocado ranch would also be memorable!

WHAT IS BLACKENED SEASONING?

Blackened Seasoning is a mixture of garlic powder, paprika, smoked paprika, dried thyme, oregano, garlic powder, salt, pepper and cayenne. Think of it as a milder cajun seasoning. And it’s savory sprinkled on fish, chicken or vegetables! Truly anything. You can grill, roast or mix it into dips, however I believe the more long-used method is searing the food in a hot skillet with butter. YUM.

Grill The Corn:

Meanwhile, preheat your grill to 400°F (or 200°C) or preheat a grill pan on your stovetop. Spray your corn on the cob with avocado oil or extra light olive oil and grill for about 8 to 10 minutes or until bright yellow and charred in spots. Let cool until safe to handle and slice off of the cob.

Make The Blackened Shrimp:

In a bowl, add 2 pounds of (16/20 per pound) peeled and deveined shrimp. Tail on or tail off is up to you! Why I like to use 16/20 so each salad will get 8 to 10 shrimp.

Drizzle with 1 tablespoon oil (either avocado oil or another oil safe for high heat cooking) and 2 tablespoons blackened seasoning.

Toss well to coat.

For ease, I like to cook the shrimp in my air fryer because it’s so straightforward. However you could also pan fry in butter or skewer and grill.

If air-frying, you will preheat your air-fryer to 400°F (or 200°C) and cook for 8 minutes or until opaque and cooked through, tossing or shaking the shrimp halfway through. Once cooked, allow the shrimp to cool a bit.

Combine the Lettuces and Micro Greens:

In a large bowl, add 5 ounces spring lettuce leaves, 5 ounces of a crispy lettuce blend and 2 ounces micro-greens (optional of course).

Toss to combine!

Divide salad greens among bowls, top with sliced red onion, cucumber, avocado, tomatoes, corn sliced off the cob, the shrimp and crumbled feta cheese.

Drizzle with dressing and I like to season with a little salt and some freshly ground black pepper.

And a sprinkle of snipped chives from my garden adds a fresh pop of oniony flavor.