Keep your kitchen cool on a hot summer day with this easy, tasty salad.
Shrimp and Avocado Salad
8 ounces cooked fresh bay shrimp
1 cup shredded carrots, rinsed and drained
1/2 cup frozen petite peas, thawed
1/2 cup frozen cut corn kernels, thawed
4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)
Salt and pepper
1 ripe avocado, halved and pitted
Toss shrimp, carrots, peas, corn and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad to taste with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve. Makes 2 servings.
Nutrition per serving: 322 calories, 16 grams fat, 20 grams protein, 28 grams carbohydrates, 143 milligrams cholesterol and 1,142 milligrams sodium.