Summer Shrimp & Salmon and Cucumber Avocado & Tomato Salad
2 ea 6 oz fillet Salmon
8 ea Shrimp, peeled & deveined
Juice of 1 limes
EVOO
Salt & pepper
1 Euro Cucumber Seedless
1 Avocado, diced
1.5 Cups Heirloom Tomatoes, Sliced or Diced or Chopped
1 Cup Cooked Lentils
1 Shallot Minced
2 T Basil, Chiffonade
1 T, Chives, Chopped
Chive Flowers
3 T White Balsamic Vin
2 T Evoo
1. Season Shrimp & Salmon with Salt & pepper, Olive oil & Lime Juice
2. Over a Medium High Grill, (or seared in a med high pan) grill for 3 – 4 minutes each side & after first flip close grill
3. While fish is grilling combine all salad ingredients & toss well with Herbs & season
4. Add vinegar & Oil & Season well
5. Mix well & Serve
