Sweet Corn and Shrimp Salad with Avocado

Prep Time 10 minutes
Total Time 10 minutes
Servings 6


  • Dressing:
  • 1/2 cup Hellman's mayonnaise
  • 1 tbsp. lemon juice
  • 1 tbsp. milk
  • salt and pepper to taste
  • Salad Ingredients:
  • 1 lb. shrimp cooked (I used large shrimp and then cut them in half)
  • 1/2 pint cherry tomatoes cut in quarters
  • 2-3 ears of Sunshine sweet corn husked and cut from cob (do not cook)
  • 1/2 cup pecans chopped
  • Cheese of choice: I used 1/3 cup bleu cheese crumbles if you're using a mild cheese like mozzarella or muenster I would use 1/2 cup cubes


  1. Mix your dressing ingredients in a large bowl. Add remaining ingredients and toss to coat well. Refrigerate until ready to serve!
  2. I prefer to eat mine in avocado halves. You could also serve as a sandwich, in lettuce wraps or on crackers as an appetizer!