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Pesto Corn & Avocado Salad With Shrimp - A Great Recipe To Make Use Of Your Leftover Pesto!

Hey busy mom!

Do you have leftover ingredients at home that you wish you could use? It’s a usual situation in the kitchen, and we encountered the same situation. We found that planning our meals can save us a ton of time and money. One, because we can prep the ingredients in advance, and two, because we can ensure that no ingredient ever goes to waste. We usually have leftover sauces and veggies from previous meals, and we just have to be very creative so we can turn these ingredients into delicious meals.

Last week, we made Lavash Pesto Pizza so we have leftover pesto in our fridge. So we thought of making a fun salad that you and your kids might enjoy. Today’s Meal Monday recipe is all about using leftover sauces and ingredients at home, and we are making pesto corn and avocado salad, with shrimp as the star of the dish. This is an incredibly tasty salad that is so easy to prepare, light, and a great way to finally introduce pesto to your kids.

You’ll need:

Frozen or fresh shrimp

Olive oil



Corn kernels

Cherry tomatoes

Let’s start with the shrimp. If you have frozen ones, we have to thaw them first. Make sure to follow the thawing instructions in the packaging. Whatever happens - do not immerse it in water. The shrimp will soak up all of it and you don’t want to end up with watery shrimp. If you’re using fresh shrimp then you can skip this process. Just wash, peel, and devein all of the shrimp.

Heat a frying pan and add some olive oil once it gets warm. Then, add the shrimp. Saute it until the shrimp turns orange. Feel free to add some salt and pepper to taste, but we chose not to because our pesto is really packed with flavor.

While sauteing, you can start peeling and slicing the avocados. The easiest way to do this is to cut around the avocado and twist it open, so you can easily remove the pit. Cut the avocado into dices, and then scoop the avocado out using a spoon.

At this point, the shrimp will be cooked to perfection. Take it off the heat and set it aside to let it cool.

Assembling the salad…

In a container, mix in the avocado with the corn kernels, and add in halved cherry tomatoes. Mix it all, and add your leftover pesto. Make sure the pesto is really mixed in so that all the ingredients can soak in the basil. Add the sauteed shrimp. Taste your salad and add a pinch of salt if needed.

And there you have it! A colorful and healthy salad that is packed with protein and rich flavor. You can eat it alongside your meals with your kids. This might go well with Mexican dishes, afternoon barbeques, and even steak dinners. Be really generous in your serving sizes!

Did you and your kids enjoy this recipe? Let us know! Watch the full Meal Monday video here and leave your comments. We’d love to hear from you.


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