Artichoke Avocado Shrimp Salad - cooking recipe
Ingredients
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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
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Mix the lemon, olive oil, vinegar. Add the vegetables and shrimp. Serve with pita, sour dough, or french bread.
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