INGREDIENTS:

• 3/4 lb mixed greens
• 1 lb Barth’s large cooked shrimp
• 1 cucumber, quartered and cut into triangular slices
• 1 pint of grape tomatoes (or baby heirlooms)
• 2 avocados, cubed
• 1 medium red onion, diced

Dressing:

• ¼ cup of olive oil
• ½ tsp Dijon mustard
• 2 T lemon juice
• ¼ tsp salt
• pepper to taste

Directions

1. Mix dressing ingredients.
2. Toss all vegetables, top with shrimp.  
3. Drizzle with the lemon olive oil dressing and sprinkle with pepper to taste.

Serves 4