Ingredients
- For the Dressing:
- ½ cup plain sour cream
- 2 tablespoons tahini paste (stirred)
- 2 tablespoons water
- 1 cup fresh cilantro (tightly packed)
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lime juice
- ¾ teaspoon ground cumin
- ¾ teaspoon sumac
- 1 teaspoon fine sea salt (more to taste)
- ½ teaspoon freshly cracked black pepper
- 3 green onion sprigs (green parts only)
- 2 garlic cloves
- 1 jalapeño or serrano pepper (stemmed and cored)
- For the Shrimp Salad:
- 2 pounds large shrimp (21–25 per pound, raw, deveined, peeled, and tail off)
- 1 tablespoon Cajun seasoning blend
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 3 ears of corn (or thawed frozen corn)
- 1 cup grape tomatoes, halved
- 1 cup seedless cucumber, diced
- ¼ large red onion, finely chopped (or sumac onions: red onion mixed with 1 tsp sumac and ¼ tsp salt)
- 6 cups romaine lettuce, chopped
- 2 avocados, sliced
- 2 garlic cloves
- 3 tablespoons chopped fresh chives
- 1 tablespoon fresh dill, chopped
- 2 tablespoons flat-leaf parsley, chopped
Instructions
- Make the Dressing: In a blender or food processor, combine sour cream, tahini, water, cilantro, lime juice, cumin, sumac, salt, black pepper, green onions, honey, olive oil, garlic, and jalapeño. Process until smooth and creamy. Cover and refrigerate until ready to use or for up to 24 hours.
- Prepare the Shrimp: Rinse and pat dry the shrimp. Season with Cajun seasoning, 1 tablespoon olive or avocado oil, salt, and pepper. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side, until pink and opaque. Set aside to cool.
- Cook the Corn: Remove the corn kernels from the cobs. In a large skillet, heat 1 tablespoon olive oil or avocado oil over medium heat. Add the corn kernels and sauté for 5-7 minutes, until slightly charred. Set aside to cool.
- Prep the Veggies: Halve the grape tomatoes, dice the cucumber, finely chop the red onion, and chop the romaine lettuce. Peel, pit, and dice the avocados. Mince the garlic, and chop the fresh chives, dill, and parsley.
- Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, grape tomatoes, diced cucumber, red onion, charred corn, and cooked shrimp. Gently fold in the diced avocados.
- Dress and Serve: Pour the tahini dressing over the salad and toss gently to combine. Garnish with fresh herbs and serve immediately!
Notes
- For a lighter version, you can substitute Greek yogurt for sour cream in the dressing.
- If you prefer a spicier kick, feel free to add more jalapeño or a dash of hot sauce to the dressing.
- This salad is great on its own but pairs perfectly with a side of crusty bread or grilled vegetables.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Salad
- Method: Mixed
- Cuisine: Western
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 140mg
