Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta

Ingredients

• 12 oz. frozen cooked shrimp, thawed in a colander with a bowl to catch the "juice"
• 6 oz. hearts of palm, sliced in 1/2 inch slices
• 1 avocado, diced
• 1 T fresh-squeeze lemon juice, to toss with avocado
• 3 oz. crumbled Feta
• 1/4 cup diagonally sliced green onions
• 1 1/2 T fresh squeezed lemon juice
• 1 1/2 T shrimp juice
• 1 1/2 T olive oil
• 1/2 tsp. dried Greek oregano
• 1/2 tsp. dried dill weed
• 1/4 tsp. seasoning salt
• Coarse ground black pepper to taste

Directions

1. Defrost the frozen cooked shrimp overnight in the refrigerator. If planning ahead did not happen, leave the shrimp in the bag and thaw it under cold water in the sink.
2. Once the shrimp has thawed, set a colander over a small bowl and pour the shrimp in so the liquid collects below.
3. For the dressing, whisk the lemon juice with the collected shrimp liquid, olive oil, dried oregano, dried dill weed, Bon Appetit seasoning salt, and black pepper until combined.
4. Cut the hearts of palm crosswise into rounds about 1/2 inch thick. If any larger pieces do not separate into rings, cut those in half.
5. Dice the avocado, then coat it with the tablespoon of lemon juice.
6. Break up the Feta into crumbles, and cut the green onion into diagonal slices.
7. Add the drained shrimp, hearts of palm, and green onion to a plastic bowl, then pour in the dressing and toss.
8. Fold in the avocado and Feta carefully so they stay in nice pieces.
9. Taste the salad, add salt and fresh ground black pepper as needed, and serve it right away. It should keep for at least a day in the refrigerator.