Layered Shrimp, Corn, & Pea Salad

1/4 c. olive oil

1 tbs. balsamic vinegar

1 tbs. lemon juice

3/4 tsp. salt

1/4 tsp. pepper

1 1/2 lb. tomatoes, cut into chunks (or cherry tomatoes, halved)

1 avocado, peeled & cut into chunks

2 c. frozen corn, thawed

2 c. frozen peas, thawed

1 red bell pepper, diced

6 c. torn salad greens

1 lb. peeled, cooked shrimp

1/2 c. chopped fresh cilantro, basil, or parsley

Whisk together oil, vinegar, lemon juice, salt, and pepper in a large bowl. Add tomatoes and avocado. Toss to coat and let stand about 20 minutes.

Mix corn, peas, and red pepper in a large serving bowl. Spread in a layer. Top with half the greens, all the shrimp, then the remaining greens. Spoon tomato mixture over the top.

Sprinkle with the herbs. Refrigerate until well chilled. To serve, toss to mix or spoon through the layers.