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Ingredients

• 1/4 cup olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp fresh lemon juice
• 3/4 tsp salt
• 1/4 tsp pepper
• 11/2 lb ripe tomatoes (we used red cut in wedges and yellow cherry tomatoes cut in half)
• 1 ripe avocado, peeled and cut in small chunks
• 2 cups frozen corn kernels
• 2 cups green peas, thawed
• 1 red bell pepper, seeded and diced
• 6 cups salad greens
• 1 lb peeled, cooked shrimp
• 1/2 cup chopped fresh cilantro, basil or parsley

Description

This Shrimp Salad Is Attractive In A Clear Glass Bowl, Preferably One With Plain Sides So All The Layers Are Visible. A Wonderful Dish For Lunch Or Even Dinner.

Group Recipes