Shrimp, Corn, and Pea Salad

cornsalad


 

Ingredients:

  • ¼ c. olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. fresh lemon juice
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • 1½ lb. ripe tomatoes (we used red cut in wedges and yellow cherry tomatoes cut in half)
  • 1 ripe avocado
  • 2 c. frozen corn kernels
  • 2 c. frozen green peas
  • 1 red bell pepper
  • 6 c. salad greens
  • 1 lb. peeled
  • ½ c. chopped fresh cilantro

Instructions:

  1. Whisk oil, vinegar, juice, salt and pepper in a large bowl.
  2. Add tomatoes and avocado; toss to mix and coat. Let stand about 20 minutes to deveIop flavors.
  3. Mix corn, peas and bell pepper in a 4-qt serving bowl; spread in a layer.
  4. Top with 1⁄2 the salad greens, all the shrimp, then remaining greens.
  5. Spoon tomato mixture over the top; sprinkle with cilantro.
  6. Toss to mix or spoon through the layers. This is especially attractive when brought to the table in a clear glass bowl, preferably one with plain sides so all the layers are visible.

Yield: 4 servings

sigg

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