![Photo of Shrimp, corn and avocado salad with cumin-lime dressing by WW](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/ard5ciyyp2meekxdrne3.jpg?auto=webp&optimize=medium)
Shrimp, corn and avocado salad with cumin-lime dressing
4
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
An entree-size Mexican salad complete with seasoned shrimp and homemade dressing can be on your table tonight in just 30 minutes. The combination of ingredients is sweet and bright, especially with fresh corn. The blend of crunchy, rich, spicy and tender vegetables makes for a wonderful dinner experience added to the blend of sauteed and raw ingredients. Have this salad any night of the week or serve it for a special cook-out meal and grill the shrimp. The salad base is also delicious with roasted chicken or salmon.
Ingredients
Cooking spray
2 spray(s), divided
Uncooked shrimp
1 pound(s), medium-size, peeled and deveined
Table salt
½ tsp, divided
Ground cumin
½ tsp, divided
Cooked corn
1 cup(s), kernels removed (or 1 cup frozen, thawed corn)
Poblano chili pepper
1 medium, seeded, diced (about 1 cup)
Olive oil
2 Tbsp
Water
2 Tbsp
Fresh lime juice
2 Tbsp
Black pepper
⅛ tsp, freshly ground
Cilantro
2 Tbsp, fresh, chopped
Romaine lettuce
6 cup(s), shredded, shredded
Grape tomatoes
1 cup(s), red and/or yellow, halved
Avocado
1 item(s), Hass, chopped*
Red onion
1 small, chopped