Recipe

Layered Shrimp Corn And Pea Salad Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago 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. Prep:25m Cook:25m Servings:4	Mountainmam
	shrimp salad

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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

Directions

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.

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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Comments

momo_55grandma 1 year, 3 months ago said:
Great family recipe thanks

angelica14 1 year, 3 months ago said:
Mountainmama,
This is a bautiful recipe. I think you have got many wonderful recipes on this site. I love the whole idea of shrimp in a salad - whole. When we serve shrimp, we usually just serve it sauted or fried with cocktail sauce, but this is so healthy and it sounds so flavorful. Definitely a 5.

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