Ingredients

The following ingredients have 4 Servings
  • 12 oz cooked shrimp* ((size 20-40))
  • 1 14 oz can hearts of palm (sliced)
  • 1 14 oz can baby corns (in chunks)
  • 1 pint cherry tomatoes (cut in half)
  • 1 large ripe avocado (diced)
  • 1/2 cup sliced black olives
  • 1/2 cup fresh parsley (chopped)
  • 3 tbsp extra-virgin olive oil
  • the juice of 1 large lemon ((about 4 tbsp))
  • 1 tsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp sambal oelek
  • 1 tsp chili flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Instruction

  • Combine the cooked shrimp, hearts of palm, baby corn, cherry tomatoes, avocado, sliced black olives and fresh parsley in a large bowl.
  • In a small container or measuring cup, combine the ingredients for the vinaigrette and whisk vigorously with a fork until well combined; Pour over the salad and toss delicately until well combined.
  • Serve immediately, or, if time permits, cover and place the salad in the refrigerator for an hour or two to allow flavors to fully develop.
  • Any leftovers will keep in the refrigerator in an airtight container for up to 2 days.