1/3 pound cooked salad shrimp
1 small avocado
1 cup pearl or cherry tomatoes
3 tablespoons lemon juice
4-5 large red leaf lettuce leaves or 2 cups shredded spinach
Rinse lettuce or spinach leaves, and chop into strips, and spin dry in a salad spinner. Chop tomatoes into halves or quarters. Peel and seed the avocado, mashing thoroughly with lemon juice. Arrange lettuce on a large plate, top with tomatoes, then shrimp, then dollop avocado dressing evenly over the plate.