Fresca Salad Recipe

Marinate shrimp

In a bowl, whisk together 3 tbsp lime juice, 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 3 tsp kosher salt, 1 tsp black pepper and 1/4 tsp red pepper flakes (if using). Add the shrimp, toss to coat, cover and refrigerate for 10–15 minutes (no longer than 30 minutes to prevent 'cooking' from the acid).

Cook shrimp

Heat a skillet over medium-high heat until hot. Add a small drizzle of oil or nonstick spray. Arrange shrimp in a single layer and cook 1.5–2 minutes per side, until opaque and just cooked through (internal temp ~120–125°F/49–52°C). Remove from heat and let cool completely (about 8–10 minutes) to serve chilled; place in refrigerator for faster cooling.

Combine diced avocado, 2 tbsp sliced pickled jalapeño/banana pepper and 2 tbsp thinly sliced red onion in a small bowl. Add 1 tbsp white vinegar, 1 tsp olive oil, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. Gently toss to coat, then refrigerate for at least 10 minutes so flavors meld. Prepare this close to serving to keep avocado from browning.

Whisk together 3 tbsp olive oil, 2 tbsp lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl until emulsified. Taste and adjust seasoning as needed.

In a large serving bowl or on individual plates, combine 4 cups mixed greens, 1 cup thinly sliced green cabbage, 1/2 cup thinly sliced purple cabbage and 1/2 cup shredded carrots. Toss gently to blend.

Add roasted corn (3/4 cup) and halved cherry tomatoes (12 pieces) and toss lightly with about half of the dressing to coat the vegetables evenly. Reserve the remaining dressing to finish.

Arrange chilled cooked shrimp on top of the dressed greens. Spoon 1/2 cup avocado escabeche over or beside the shrimp so some juices mingle with the salad.

Sprinkle 1/4 cup crumbled cotija cheese evenly over the salad. If using, scatter 2 tbsp chopped fresh cilantro on top.

Drizzle remaining dressing as needed and serve with lime wedges on the side. Serve immediately so greens remain crisp; the chilled shrimp and tangy avocado escabeche provide contrast to the crisp vegetables.