Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta

kalynskitchen.com

Jenny Fulford Vincent

12 oz. frozen cooked shrimp (see notes)

6 oz. hearts of palm, sliced in ½ inch slices

1 avocado, diced

1 T fresh-squeeze lemon juice, to toss with avocado

⅔ cup crumbled Feta

¼ cup diagonally sliced green onions

subheading: DRESSING INGREDIENTS:

1 ½ T fresh squeezed lemon juice

1 ½ T shrimp juice from drained shrimp

1 ½ T olive oil

½ tsp. dried Greek oregano

½ tsp. dried dill weed

¼ tsp. Beau Monde Seasoning

salt to taste (remember the Feta is salty)

coarse ground black pepper to taste

Directions at kalynskitchen.com

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