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Layered Shrimp, Corn And Pea Salad

Nutrition per serving    (USDA % daily values)
CAL
454
FAT
75%
CHOL
71%
SOD
74%

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Ingredients for 4 servings

1 red bell pepper , seeded and diced

1 lb peeled cooked shrimp

1 1/2 lbs tomatoes (any kind, halve cherry or grape tomatoes, bigger ones can be cut in bite-size pieces)

1 tablespoon fresh lemon juice

2 cups frozen corn kernels , thawed

1 avocado , peeled and cut into small chunks

1/4 teaspoon pepper

6 cups salad greens

3/4 teaspoon salt

1/2 cup chopped fresh cilantro or fresh basil or fresh parsley

2 cups frozen peas, thawed

1/4 cup olive oil

1 tablespoon balsamic vinegar

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