California Wild Rice Confetti Shrimp Salad

Edited by Tara Fitzpatrick

YIELD: 6

3 cups cooked wild rice
1 lb. cooked medium fresh shrimp, peeled, deveined and chopped
1 large tomato, seeded and chopped
¾ cup chopped sweet onion
3 Tbsps. minced fresh cilantro
2 to 3 Tbsps. seeded and minced jalapeno pepper
3 Tbsps. fresh lemon juice
2 Tbsps. olive oil
½ tsp. salt
¼ tsp. ground black pepper
1 ripe avocado, halved, pitted, peeled and chopped
2 Tbsps. fresh lime juice

Serving suggestion:
6 cups shredded romaine lettuce
½ cup chopped walnuts
Lime wedges for garnish

1. Cook wild rice according to package directions.

2. In a large bowl, combine wild rice, shrimp, tomato, onion, cilantro, jalapeno pepper, lemon juice, oil, salt and pepper.

3. In a small bowl, combine avocado and lime juice, tossing gently to coat. Add to shrimp mixture, stirring gently to combine. Cover, and refrigerate for at least 2 hours or up to 8 hours.

4. If desired, spoon mixture over shredded lettuce. Add walnuts, and toss gently. Garnish with lime wedges.

Recipe: Cheri Holmgren, Homegrown Catering, Joshua Tree, CA Photo: California Wild Rice Advisory Board (CWRAB)