Artichoke Avocado Shrimp Salad - cooking recipe

Ingredients
    1 lb cooked shrimp
    13 3/4 ounces artichoke bottoms, drained and rinsed and diced
    3/4 cup diced tomatoes
    2 tablespoons minced green onion tops
    1 tablespoon chopped fresh basil
    1 avocado, peeled, pitted and cubed
    red leaf lettuce or spinach
    2 teaspoons lemon juice
    1 tablespoon extra virgin olive oil
    1 tablespoon balsamic vinegar (or red wine vinegar, either is great)
Preparation
    Mix the lemon, olive oil, vinegar. Add the vegetables and shrimp. Serve with pita, sour dough, or french bread.

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