Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) olive oil

  2. 1 tablespoon(s) balsamic vinegar

  3. 1 tablespoon(s) fresh lemon juice

  4. 3/4 teaspoon(s) salt

  5. 1/4 teaspoon(s) pepper

  6. 1 1/2 pound(s) ripe tomatoes (we used red cut in wedges and yellow cherry tomatoes cut in half)

  7. 1 ripe avocado , peeled and cut in small chunks

  8. 2 cup(s) frozen corn kernels

  9. 2 cup(s) frozen green peas , thawed

  10. 1 red bell pepper , seeded and diced

  11. 6 cup(s) salad greens

  12. 1 pound(s) peeled , cooked shrimp

  13. 1/2 cup(s) chopped fresh cilantro , basil or parsley

Instructions Jump to Ingredients ↑

  1. Whisk oil, vinegar, juice, salt and pepper in a large bowl. Add tomatoes and avocado; toss to mix and coat. Let stand about 20 minutes to deveIop flavors.

  2. Mix corn, peas and bell pepper in a 4-qt serving bowl; spread in a layer. Top with 1⁄2 the salad greens, all the shrimp, then remaining greens. Spoon tomato mixture over the top; sprinkle with cilantro. 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.


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