Shrimp, Avocado, Tomato Salad

Living in Central Texas in the Fall Gardening Season, it is with Great Joy that we Harvest our fall tomato crop. This years crop was bountiful and so very delicious.  With ripened organic tomatoes in the ready, Inspiration for a favorite salad, and Avocados and Shrimp available, we got busy.  You will need:

Tomatoes, chop 5 to 6 large, ripe; Avocado, one, cubed; Shrimp, about a dozen, boiled and chopped; Cucumber, chopped; Celery, 3 ribs, chopped; Shallot, diced; Jalapeno, diced, Cilantro, chopped, Limes, 3, zested and juiced. Extra Virgin Olive Oil.

Add all the ingredients in a large salad bowl and mix up, add lime zest and dressing with lime juice and EVOO to taste.

Shrimp Avocado Salad

Deena Spellman

A Texas State graduate with a B.S. in Botany and an Associate Degree in Horticulture, Deena Spellman recently celebrated her 21st anniversary as a professional in the field of gardening. She operates Bastrop Botanical Gardens which includes a Labyrinth registered in the United Kingdom Registry, a landscape company, Heirloom Tea Room, and a nursery. All are open by scheduled appointment where she especially enjoys sharing her extensive knowledge with small groups of like-minded gardeners.