Shrimp and Avocado Salad

Shrimp and Avocado Salad


1/2 cup fresh lemon juice
2 tsp. honey
1 TBSP Dijon mustard
1 shallot, chopped
1 cup extra virgin olive oil

Mix together first four ingredients. Slowly blend in oil until well blended.

1 lb. cooked shrimp
1 lb. jicama, peeled, julienned
1 pkg. frozen corn, thaw and drain well, slightly brown in skillet with small amount of oil.
1/2 cup flat-leaf parsley, chopped
1/2 cup cilantro, chopped
3 Hass avocadoes, peeled, and diced
Salt and Pepper to taste.

Mix together, lightly coat with dressing. Best served at room temperature (about 30 minutes). Dressing can be stored in refrigerator. Low Cal and Healthy!