Sunday, June 13, 2010

Layered Shrimp, Corn and Pea Salad Recipe

  • Total Time: 25 minutes


    • 1⁄4 cup olive oil
    • 1 Tbsp balsamic vinegar
    • 1 Tbsp fresh lemon juice
    • 3⁄4 tsp salt
    • 1⁄4 tsp pepper
    • 11⁄2 lb ripe tomatoes (we used red cut in wedges and yellow cherry tomatoes cut in half)
    • 1 ripe avocado, peeled and cut in small chunks
    • 2 cups frozen corn kernels
    • 2 cups green peas, thawed
    • 1 red bell pepper, seeded and diced
    • 6 cups salad greens
    • 1 lb peeled, cooked shrimp
    • 1⁄2 cup chopped fresh cilantro, basil or parsley


    1. Whisk oil, vinegar, juice, salt and pepper in a large bowl. Add tomatoes and avocado; toss to mix and coat. Let stand about 20 minutes to deveIop flavors.
    2. Mix corn, peas and bell pepper in a 4-qt serving bowl; spread in a layer. Top with 1⁄2 the salad greens, all the shrimp, then remaining greens. Spoon tomato mixture over the top; sprinkle with cilantro. Toss to mix or spoon through the layers.This is especially attractive when brought to the table in a clear glass bowl, preferably one with plain sides so all the layers are visible.

  • Nutrition Facts
  • Yield 4 servings
  • Amount Per Serving
  • Calories 508
  • Total Fat 24g
  • Saturated Fat 4g
  • Cholesterol 221mg
  • Sodium 815mg
  • Total Carbohydrates 44g
  • Dietary Fiber 9g
  • Protein 34g


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