Summer Bay Shrimp Salad

I love it when I mix up just the right combo of ingredients and end up with something delicious. Here's a recipe of my very own creation. It is really tasty and healthy, two very important things to this food obsessed girl. I hope you enjoy it.

Ingredients:

2 zucchini- cut into 1/2 inch cubes

2 ripe tomatoes- cored and cut into 1 inch cubes

1 onion- finely minced (use a red onion for more bite, or yellow or sweet onion for a mellower flavor)

1 can whole kernel yellow corn, drained

1 cup feta cheese- crumbled

½ cup fresh basil, chopped or torn into small pieces

1 lime

Salt & pepper to taste

Fresh or frozen small bay shrimp, rinsed (thaw if frozen)

Mixture of summer greens

Balsamic vinegar

Olive oil

In a medium bowl mix together zucchini, tomato, onion, corn, feta and basil. Squeeze the juice of 1 lime over the veggie mixture, salt and pepper to taste. Cover and place in the refrigerator for storage. Veggie mixture makes 4-6 servings depending on serving size.

When you are ready to enjoy your meal place a serving of greens on a plate, drizzle with balsamic vinegar and olive oil (lightly salt and pepper if desired). Spoon veggie mixture on top of greens in desired quantity. Spread ½ cup bay shrimp (be sure to drain well after rinsing) over the salad and enjoy!

Notes: The veggie mixture can be used for about 3 days after mixing if stored in an airtight container in the fridge. For best results do not add the shrimp or greens to it until you are ready to serve.

Options: For those who enjoy a bit more substance try adding a piece of artisan bread spread with a quality fresh goat cheese as a compliment to the salad. One of my favorites is from Cypress Grove Farms.