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

Kalyn's Kitchen
  • 30 minutes
  • Serves 6

INGREDIENTS

12 oz

Shrimp, frozen cooked

1 1/2 tbsp

Shrimp, juice

1

Avocado

1/4 cup

Diagonally sliced green onions

1/2 tsp

Dill weed, dried

1/2 tsp

Greek oregano, dried

6 oz

Hearts of palm

1

fresh 1 T fresh-squeeze Lemon juice

1 1/2 tbsp

Lemon juice, fresh squeezed

1

Black pepper, coarse ground

1/4 tsp

Seasoning salt

1 1/2 tbsp

Olive oil

3 oz

Feta