Zydeco Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed greens and romaine. Place the mixed greens and chopped romaine in a large salad bowl and toss gently to combine.

Prep produce

Halve the cherry tomatoes, julienne the red bell pepper, thinly slice the green onions, chop the cilantro, and dice the avocado. Reserve avocado and cilantro for final assembly to avoid browning.

Make the dressing: In a small bowl or jar combine 2 tablespoons olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, honey, minced garlic, Creole/Cajun seasoning, smoked paprika, hot sauce (if using), salt and black pepper. Whisk or shake until emulsified. Taste and adjust seasoning; set aside.

Marinate shrimp

Put the shrimp in a medium bowl and toss with 1 teaspoon of the dressing (or 1 teaspoon olive oil plus a pinch of Creole seasoning) to coat lightly. Let sit 5–10 minutes while you cook the sausage.

Cook sausage

Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Add the sliced andouille sausage and sear until browned on both sides and heated through, about 3–4 minutes. Transfer to a paper-towel-lined plate to drain.

Cook shrimp

Using the same skillet over medium-high heat, add remaining 1 tablespoon olive oil if needed. Add the marinated shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through (shrimp will curl and turn pink). Do not overcook. Remove from skillet and keep warm with the sausage.

Roast the corn (if using fresh)

If using fresh corn, you can roast kernels in the skillet for 2–3 minutes until slightly charred; if using thawed frozen roasted corn, briefly warm in the skillet for 1 minute. Remove and set aside.

Assemble the salad: Drizzle about half of the dressing over the greens and gently toss to coat evenly. Arrange the warmed shrimp and andouille over the greens, add roasted corn, halved cherry tomatoes, julienned red pepper, and sliced green onions. Scatter diced avocado and chopped cilantro on top.

Finish and serve: Taste and add more dressing as desired (reserve remaining dressing for guests). Squeeze lemon wedges over portions, season with additional Creole seasoning or black pepper to taste, and serve immediately so the shrimp and avocado are at their best.