Dinner salads are a weekly thing around here. They are quick, easy to throw to together and have endless flavor and ingredient combinations. For the most part, I like to use up whatever vegetables I have on hand, add some type of beans, roasted peppers, a couple croutons and maybe some olives.

This week our dinner salad was inspired by The Food Matters Project. Our host is Jenn from Vanilla Lemon. She chose Corn-Avocado Salad (with a Little Something Seared on Top).

In the morning I made a simple marinade for the shrimp and prepped all the vegetables. Later that evening, dinner came together in under 10 minutes. I just grilled the shrimp and corn, assembled the salad and topped with it a generous serving of Pico de Gallo instead of dressing.

Everyone loved these salads and there is no doubt I will be making them again before the summer is over (soon). Next time, I may grill the onions and peppers as well and make it more of a Fajita salad. Guacamole would also be fabulous if you already have it made. If not, just use cubed avocado like I did.


  • I usually make my own Pico de Gallo but ran out of time. Trader Joe’s has a decent one that is reasonably priced if you need some in a pinch.
  • Use up that grill space if you are turning on the grill. Grill some zucchini, extra corn, onion, whatever veggies you can.

See what the other Food Matters Project Members cooked this week, click here!

The Food Matters Project: Grilled Shrimp + Corn Fiesta Salad




7 Points Plus Per Salad — Serves 5
Serves: 5

  • 1 pound medium to large shrimp, deveined, shells and tails removed
  • 1 tablespoons mexican chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • 2 teaspoon olive oil
  • 1 3-head package romaine lettuce, cut into bite sized pieces
  • 1 cup cilantro, mostly leaves
  • kosher salt and freshly ground black pepper
  • 1 small or ½ large red onion, thinly sliced half-moons
  • 1.5 cups (1 15-ounce can) black beans
  • 1 large tomato, cut into chunks
  • 1 yellow or orange pepper, thinly sliced
  • 1 avocado, cut into chunks
  • 2 ears of corn, grilled
  • 1 lime
  • Pico de Gallo to taste
  • hot sauce (optional)

  1. Start by combining the shrimp (peeled and deveined) with chili powder, dried oregano, ½ teaspoon kosher salt and 2 teaspoons olive oil.
  2. Toss until well coated and set aside (in the fridge) while you prep everything else.
  3. Shuck corn, use an olive oil mister (or 1 tsp) of olive to lightly spray with olive oil. Gently sprinkle with kosher salt and freshly ground black pepper. Set aside.
  4. Cut romaine into bite-sized pieces and toss into a large bowl.
  5. Pull cilantro leaves from stems and combine with lettuce. Give the lettuce and cilantro a little sprinkle of salt and pepper. Squeeze lime juice over lettuce mix and toss to coat.
  6. If using canned beans, rinse and drain well. Cut tomato in large chunks. Peel onion, slice in half and cut thin half moons. Remove ribs and seeds from inside of pepper and proceed to slice into thin strips. Cut avocado into chunks.
  1. Heat grill (or grill pan) to medium-high heat. Once very hot, cook shrimp (I used a grill tray) for approximately 2 minutes per side or until cooked through. Grill corn for 10 to 12 minutes, rotating a couple of times.
  2. Let cool for a couple of minutes and use a knife to cut the kernels off the cob.
  3. Grab 5 bowls (or in my case 3 bowls and 2 lunch containers for tomorrow), evenly distribute the lettuce mix among the bowls and top with sliced red onion.
  4. Next layer the black beans, tomato, pepper and avocado.
  5. Finally, pile grilled corn and shrimp in center. Top with Pico de Gallo to taste, serve and Enjoy!