Shrimp salad with gazpacho dressing | Heart and Stroke Foundation

Ingredients

• 375 ml (1 ½ cups) fresh tomato, diced
• 125 mL (½ cup) cucumber, diced
• 45 mL (3 tbsp) red onion, diced
• 125 mL (1/2 cup) yellow or red pepper, diced
• 15 mL (1 tbsp) olive oil
• 25 mL (2 tbsp) red wine vinegar
• 15 mL (1 tbsp) fresh mint, chopped and packed
• 5 mL (1 tsp) black pepper
• 750 mL (3 cups) romaine, chopped
• 500 mL (2 cups) kale, chopped (remove tough rib)
• ½ medium avocado, sliced
• 6 large cooked shrimp, (180 g/6.5 oz) chilled
• 8 slices yellow or red pepper (half a pepper)