SIMPLE COLD SHRIMP SALAD

Ingredients

• 12 oz cooked shrimp* (size 20-40)
• 1 14 oz can hearts of palm sliced
• 1 14 oz can baby corns in chunks
• 1 pint cherry tomatoes cut in half
• 1 large ripe avocado diced
• 1/2 cup sliced black olives
• 1/2 cup fresh parsley chopped

Vinaigrette

• 3 tbsp extra-virgin olive oil
• the juice of 1 large lemon (about 4 tbsp)
• 1 tsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp sambal oelek
• 1 tsp chili flakes
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Combine the cooked shrimp, hearts of palm, baby corn, cherry tomatoes, avocado, sliced black olives and fresh parsley in a large bowl.
2. In a small container or measuring cup, combine the ingredients for the vinaigrette and whisk vigorously with a fork until well combined; Pour over the salad and toss delicately until well combined.
3. Serve immediately, or, if time permits, cover and place the salad in the refrigerator for an hour or two to allow flavors to fully develop.
4. Any leftovers will keep in the refrigerator in an airtight container for up to 2 days

Recipe from The Healthy Foodie