Avocado and Feta Salsa with Marinated Grilled Chicken and Shrimp Skewers

Avocado and Feta Salad with Marinated Grilled Chicken and Shrimp Skewers

A bright and beautiful Avocado Feta Salsa recipe served with marinated grilled chicken and shrimp. The salsa mingles the fresh flavors of sharp Feta cheese, buttery avocado, juicy grape tomatoes, crisp corn, slightly pungent red onion, and aromatic basil. It is lightly dressed in lemon and extra-virgin olive oil and allows the vibrant flavors to shine brightly. Summer on a plate.

The chicken and shrimp are simply marinated in lemon juice, olive oil, oregano and thyme. They grill up juicy and tender picking up the subtle flavors of the marinade. Eaten together they make a tasty, complimenting trio that is texturally pleasing to the eyes and mouth. Light, clean and healthy. Food that makes you feel good.

The salsa is quite versatile. For lunch the next day I mixed what was left of the shrimp right in with the salsa. Delicious! The salsa on its own or in combination with the chicken or shrimp could also get stuffed into pitas, served over salad greens or be gently tossed with cooked pasta and additional dressing.

 Enjoy my version of surf and turf!

Avocado and Feta Salsa/Salad with Marinated Grilled Chicken and Shrimp Skewers

Avocado Feta Salsa with Marinated Grilled Chicken and Shrimp Skewers
(by Reeni)

1/2 to 1 Lemon, juiced*
1 tablespoon Extra Virgin Olive Oil
1/4 teaspoon Dijon Mustard
1 Avocado, diced
1 cup Grape Tomatoes, halved
4 ounces Crumbled Feta Cheese
1/4 Red Onion, thinly sliced in half moons
1/2 cup Cooked Corn, chilled
Sea or Kosher salt and Fresh Black Pepper
6 large Basil leaves, cut in a chiffonade** or thinly sliced

1. In a small mixing bowl whisk 1/2 lemon, olive oil and mustard.

2. To a separate medium bowl add avocado, tomatoes, Feta, onion and corn. Pour dressing over top and gently toss. Season with salt and pepper to taste, add additional lemon juice if needed and garnish with basil.

3. Refrigerate for a few hours before serving to allow the flavors time to develop.

Marinated Chicken and Shrimp Skewers
2 Lemons, juiced*
1/3 cup Olive Oil
1 teaspoon Thyme
1 teaspoon Oregano
2 large boneless, skinless Chicken Breast
1/2 pound Shrimp, cleaned and deveined
Bamboo or Metal Skewers

1. A few hours before serving whisk all ingredients except chicken and shrimp together. Divide evenly and marinate the chicken in refrigerator. Store the remaining marinade in refrigerator.

2. A half hour to an hour before cooking skewer the shrimp and marinate them in the marinade you set aside earlier. Soak bamboo skewers in water.

3. Grill the chicken until juices run clear or an internal temperature of 165 – 174 is reached. When the chicken is almost cooked grill the shrimp skewers on each side. They are done when they turn pink.

4. Let the chicken sit for five minutes, then slice and serve with the salsa over top followed by the shrimp.

*Microwave for ten seconds and then roll against counter using the palm of your hands to get the most juice.

**Stack the leaves, roll them up then cut across the rolled leaves with a sharp knife to make thin ribbons.

Print Recipe

Avocado Feta Salsa: 5 servings/175 calories per serving

Avocado and Feta Salsa/Salad

I’m sending the Avocado Feta Salsa to Priya of Mharo Rajasthan’s Recipes for her Vegetable/Fruit Event: Avocado!

I’m also sending this to Nithu of Spicy Tasty to enter in her Sizzling Summer Contest.

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