Layered Shrimp Corn And Pea Salad |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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