This Blackened Shrimp and Grilled Corn Salad with Avocado Ranch is a texture and flavor filled salad, complete with zesty blackened shrimp, super flavorful grilled corn, red onion, tomatoes, cucumber, and a creamy avocado ranch dressing. It's the best kind of end-of-summer meal, filled with all of summer's bounty. So delicious!
Add shrimp to a medium bowl and toss with the Cajun seasoning and oil to coat. Set aside while you prepare the salad.
To a large bowl, add the romaine, grilled corn, tomatoes, cucumber, red onion, and avocado. Toss gently to combine. Set aside while you make the avocado ranch.
For the avocado ranch, add the avocado, Greek yogurt, water, oil, lime juice, garlic, parsley, dill, chives, onion powder, garlic powder, salt, and pepper to a food processor or blender. Blend until smooth and creamy. Season to taste with addtional salt if desired. Set aside.
Preheat a large stillet over medium to medium-high heat. Once hot, sear the shrimp for 1-2 minutes per side, or until opaque and cooked through.
Add the shrimp to the salad along with your desired amount of avocado ranch and toss well to coat. Garnish with extra chopped chives and serve!
*I find my Cajun seasoning at Whole Foods, but it is pretty readily available at all supermarkets. It might be labeled as blackening seasoning too!
*For the grilled corn, I brush it with avocado oil or olive oil and grill for 10-15 minutes or so, rotating until kernels are golden and charred. You can also sub the fire roasted corn sold in the freezer section of some grocery stores. This would work here too!