Perfect hot-weather supper (Recipe)

Very little cooking involved -- but this tasty dish will please the whole family.

Shrimp and Avocado Chopped Salad

RECIPE: Shrimp and Avocado Chopped Salad

Serves 4

Ingredients

For the dressing:

2 T prepared Dijon mustard

3 T red wine vinegar

2 T chopped herbs (cilantro, thyme, or dill)

¼ cup extra-virgin olive oil

Salt and pepper to taste

For the salad:

1 pound peeled and deveined shrimp (cooked and cut into bite-size pieces)

1 bag pre-washed mixed salad greens, chopped

2-3 large radishes, chopped or thinly sliced
1 cup cherry tomatoes, cut in half lengthwise

1 cup corn kernels

1 cup edamame, cooked

½ red bell pepper, diced

1 ripe avocado, diced

¼ cup chopped cilantro

Salt and pepper to taste

Instructions:

1.      Make the dressing (or use another vinaigrette of your own): in a small bowl, whisk together the mustard, vinegar and herbs. Add the vinegar while continuing to whisk, stir in the salt and pepper, and set aside.

2.      In a large bowl, mix together all the salad ingredients except salt and pepper (shrimp through cilantro). Add dressing and gently toss to coat. Adjust seasoning by adding more salt and/or pepper, if desired.

3.      Serve with tortilla chips (optional)

             NOTE: Feel free to play with ingredients -- you can omit the edamame, substitute another kind of cooked bean; use a different herb if you don't like cilantro; make a different dressing, or use one from a bottle. Whatever works!!