Nourishing and cooling, perfect for the hot summer days!  Add a yummy muffin and a glass of Viognier – great lunch or dinner.

Ingredients:

• 1 lb frozen pre-cooked bay shrimp, defrosted, dried
• 1 lb bay scallops, cooked in boiling water for about 3 minutes
• 1 large cucumbers, peeled, diced
• 2 large tomatoes, peeled, diced (dip in boiling water to peel)
• 1 red bell pepper, diced
• 1/3 cup red onion, diced
• 1 whole avocado, diced
• 10 c romaine
• Balsamic Vinaigrette

Directions:  

1. Make dressing.
2. Dice, dice, dice!
3. Put lettuce in a large bowl.
4. Add all the diced stuff.
5. Toss.
6. Make a choice:  Add dressing and toss.  Or, add shrimp and scallops and toss with dressing.  Or, toss salad with dressing, plate, top with shrimp and scallops.

Balsamic Vinaigrette

Ingredients:

• 2 Tab honey
• 1 Tab Dijon mustard
• 1/2 tsp fine sea salt
• 1/2 tsp freshly crushed black pepper finely ground
• 1 large garlic clove minced
• 1/4 c balsamic vinegar
• 3/4 c extra virgin olive oil

Directions:

1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.
2. Add the oil and whisk thoroughly to combine.
3. Continue whisking until the dressing is fully emulsified.
4. Store in a jar with a lid and refrigerate.
5. Shake well before serving.
6.  If you choose to make this in the blender this will be a thicker dressing.

Serves: 3/4 cup
Source:  barefeetinthekitchen.com

Serves:   8 as main, 12 as salad
Source:   My imagination ran away with the list of ingredients from the KOA shopping list