• For this salad I like to dress it with my greek yogurt green goddess dressing. However, this avocado ranch would also be amazing!

GRILL THE CORN:

• Meanwhile, preheat your grill to 400℉ (or 200℃) or preheat a grill pan on your stovetop. Spray your corn on the cob with avocado oil or extra light olive oil and grill for about 8 to 10 minutes or until bright yellow and charred in spots. Let cool until safe to handle and slice off of the cob.

MAKE THE BLACKENED SHRIMP:

• In a bowl, add shrimp, oil and blackened seasoning. Toss well to coat.
• preheat your air fryer to 400℉ (or 200℃). Once preheated, cook for 8 minutes or until opaque and cooked through, tossing or shaking the shrimp halfway through. Once cooked, allow the shrimp to cool a bit.

  Note: You could also pan fry in butter or skewer and grill.

BUILD THE SALAD:

• In a large bowl, add 5 ounces spring lettuce leaves, 5 ounces of a crispy lettuce blend and 2 ounces micro-greens (optional of course). Toss to combine
• Divide salad greens among bowls, top with sliced red onion, cucumber, avocado, tomatoes, corn sliced off the cob, the shrimp and crumbled feta cheese. Drizzle with dressing and I like to season with a little salt and some freshly ground black pepper. Lastly sprinkle of snipped chives.