Shrimp Avocado Salad

Ingredients

For the Vinaigrette

• 1/3 cup extra virgin olive oil

• 3 tbsp balsamic vinegar

• 2-4 cloves garlic *crushed or minced

• 5-8 fresh basil leaves *julienned

• salt & pepper to taste

For the salad

• 1 lb large cooked shrimp *peeled and deveined

• 2 lg ripe avocados *cubed

• 3 cups tear drop or cherry tomatoes*cut in half

• 1 English cucumber *cubed

• 8 oz mozarella pearls (2 1/2 g size) *if 1/3 oz size or balls cut in half

• 1/3 cup thinly sliced red onion *about 1/2 of small onion

Instructions

1.                   In medium sized mixing bowl whisk together olive oil, balsamic and garlic.

Add all salad ingredients to a large mixing bowl and pour vinaigrette over veggies. Toss well. Sprinkle in basil and gently toss. Serve cold. Best if eaten with 24 hours but can last up to 48 hours in the refrigerator. 

Prep Time: 15 min   Total Time: 15 min

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