My favorite summer salad recipe comes from a cookbook put together by families at my child’s school. My friend Stacy submitted this one, and it quickly became a menu regular in our house. This is a salad of substance in that  it’s healthful, can be served as a side dish or stand alone as a filling meal.

Southwestern Shrimp Salad

Ingredients:

1 head of Romaine lettuce, chopped.

1 bag of frozen large cooked shrimp ( I’ve added the step of tossing  the shrimp in olive oil & old bay seasoning and grilling before adding to the salad which makes it over the top delicious!)

1/2 container grape tomatoes cut in half, about 1 cup.

1 cup roasted sweet corn (I use  Trader Joe’s)

1/2 avocado, chopped

1/2 cup fresh cilantro chopped

1 cup of crushed tortilla chips (add on just before serving)

3 T light ranch dressing

1/2 lime juiced

fresh ground pepper to taste

Directions:

Easy! Just mix all of the above ingredients together adding the tortilla chips right before serving, and enjoy!