Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta
INGREDIENTS
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12 oz. frozen cooked shrimp, thawed in a colander with a bowl to catch the "juice" (I used 50-70 size)
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6 oz. hearts of palm, sliced in 1/2 inch slices
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1 avocado, diced
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1 T fresh-squeeze lemon juice, to toss with avocado
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3 oz. crumbled Feta (about 2/3 cup)
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1/4 cup diagonally sliced green onions
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salt and fresh ground black pepper to taste
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Dressing Ingredients:
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1 1/2 T fresh squeezed lemon juice
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1 1/2 T shrimp juice
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1 1/2 T olive oil
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1/2 tsp. dried Greek oregano
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1/2 tsp. dried dill weed
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1/4 tsp. Bon Appetit seasoning salt
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coarse ground black pepper to taste
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